Posts tagged: recipes with jalapenos

Top 10 Best Burger Recipes Of The Decade

One of the best comfort foods is the delicious and juicy burger. Here is a collection of the top ten best burger recipes you can make at home! Enjoy!

1. Giant Chicken “Big Mac” Style Burger

Ingredients:

• 8 large chicken breasts
• some oil (for deep-frying)
• 1 large white onion (chopped)
• 1 cup shredded lettuce
• 8 slices cheddar or mozzarella cheese
• some sliced pickles

Dough:

• 240 ml whole milk (lukewarm)
• 1 tbsp sugar
• 2 tsp fast action dry yeast
• 2 large eggs
• 500 grams bread flour
• 1 1/2 tsp salt
• some cornstarch
• 84 grams soft butter
• 1 egg (for egg wash)
• some sesame seeds (for toppings)

Flour Mixture:

• 3 cups flour
• 2 tsp baking powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp pepper
• 1 tsp salt

Egg Mixture:

• 8 eggs
• 1/2 cup vodka

Burger Sauce:

• 1 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1/4 cup relish
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp sugar
• 1 tsp white wine vinegar

Instructions:

Butterfly 8 large chicken breasts.
Place four butterflied chicken breasts on a parchment, overlapping from one another.
Pound using a rolling pin or meat mallet.
Do this with the remaining four chicken breasts.
Place two chicken patties inside the fridge.
Let it freeze for an hour.

Dough:

Prepare a mixing bowl.
Add lukewarm whole milk, sugar, and fast action dry yeast.
Whisk to combine.
Add two eggs, bread flour, and salt.
Mix until well combined.
Sprinkle some cornstarch on a flat surface.
Knead until dough comes together.
Add soft butter and continue to knead until smooth.
Place it on a bowl and cover with clingfilm or clear plastic.
Let it rest for an hour to increase in size.
Remove from the bowl, then knead.
Prepare a parchment-lined baking tray and place a springform on it.
Place the dough in the springform.
Cover with a dishtowel.
Let it rest for 30 minutes to increase in size.
Brush the top of the dough with egg wash.
Sprinkle with some sesame seeds.
Place it inside an oven at 180 C.
Let it bake for 25 minutes.
Once done, slice into three parts.
Set aside.

Burger Sauce:

Prepare a small mixing bowl.
Add mayonnaise, yellow mustard, and relish.
Season with paprika, garlic powder, onion powder, and sugar.
Drizzle with white wine vinegar.
Mix until well combined.
Set aside.

Flour Mixture:

Prepare a large baking dish or tray.
Add flour and baking powder.
Season with onion powder, pepper, salt, and garlic powder.
Mix well.
Set aside.

Egg Mixture:

Prepare another large baking dish or tray.
Add eight eggs and some vodka.
Whisk to combine.
Set aside.

Assembly:

Remove the chicken patties from the fridge.
Coat with the flour mixture, then dipped in the egg mixture.
Repeat for another round.
Lastly, coat with the flour mixture.
Deep-fry in some oil over medium-high heat until golden brown.
Set aside.

Lay the bottom bun on a chopping board or any flat surface.
Spread some burger sauce on top.
Add chopped white onions and shredded lettuce, followed by cheese slices.
Add a chicken patty, followed by the pickle slices.
Top it off with the middle bun.
Spread with some burger sauce.
Add chopped white onions and shredded lettuce, followed by pickle slices.
Add the second chicken patty on top.
Spread with the rest of the burger sauce.
Cover with the top bun.
Slice for servings.
Serve with fries.
Enjoy!

2. Cheesy Chips Steak Sliders

Ingredients:

• 12 bread buns (toasted)
• 1 cup garlic mayonnaise
• caramelizes onions
• handful of fries
• 2 cups Swiss cheese (grated)

Steak:

• 6 sirloin steaks (sliced thinly)
• salt and pepper to taste
• 3 cloves garlic
• 1 tbsp butter
• 1 bunch thyme
• 2 tbsp oil (for frying)

Instructions:

Steak:

Season thin slices of sirloin steaks with salt and pepper.
Set a frying pan over medium-high heat.
Add oil and let it heat.
Add one sirloin steak at a time into the pan.
Add garlic cloves, butter, and a bunch of thyme.
Fry the steak for 3-5 minutes on each side or until cooked.
Spoon over the sauce over the steak.
Do this with the remaining sirloin steaks.
Once done, place the steaks on a plate.
Set aside.

Assembly:

Preheat oven to 180 C.

Cut the bread buns in half.
Toast them to give a golden brown color.
Place the bun bottoms on a baking tray.
Spread the garlic mayonnaise on each bun.
Place the sirloin steaks on top.
Spread a spoonful of caramelized onions on each steak.
Spread a handful of fries on top.
Sprinkle with grated Swiss cheese.
Cover with the top buns.
Place it inside the preheated oven.
Let it bake for 10 minutes.
Once done, slice for servings.
Enjoy!

3. Chicken & Bacon Ranch Sliders

Ingredients:

• 4 chicken breasts
• 1 tbsp oil
• 1 tbsp salt
• 1 tbsp pepper
• 8 bacon rashers (chopped)

• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 2 cloves garlic (crushed)
• 2 tbsp parsley (finely chopped)
• 2 tbsp chives
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 12 slider buns
• 2 cups cheddar cheese (shredded)

Instructions:

In a mixing bowl, add chicken breasts.
Drizzle oil.
Season with salt and pepper.
Toss until chicken breasts are well coated.

Set a frying pan over medium-high heat.
Fry the seasoned chicken breasts until golden brown.
Once both sides cook, remove them from the pan.
Transfer to a plate and let it cool.
Chop into bite-size cubes.
Set aside.

In the same pan, add chopped bacon rashers.
Stir and cook.
Once cooked, remove from the pan and transfer to a plate.
Set aside.

Prepare a large mixing bowl.
Add mayonnaise, buttermilk, and sour cream.
Add crushed garlic, finely chopped parsley, and chives.
Season with onion powder, salt, and pepper.
Mix until well combined.
Add cooked chopped bacon and chicken.
Mix well.

Cut the slider buns in half.
Place the bun bottoms on a baking tray.
Spread the mixture on top of the buns.
Sprinkle shredded cheddar cheese on top.
Grill until the cheese melts.
Cover with the top buns.
Serve and enjoy!

4. Sheet Pan Stuffed Burger Sliders

Ingredients:

• 1.5 kg beef mince
• 1 cup breadcrumbs
• 1/2 tbsp salt
• 1 tbsp paprika
• 1/2 tbsp garlic powder
• 1 tbsp pepper
• 1 tsp olive oil
• 1.5 cups cheddar cheese (shredded)
• 2 tbsp pickled jalapenos
• 1/4 cup spring onions (chopped)
• 1/4 cup crispy bacon
• 6 slider buns
• 2 tbsp mayonnaise
• 6-8 lettuce leaves
• some sliced gherkins
• 1 tomato (sliced)
• 1 red onion (sliced into rings)

Instructions:

Prepare a mixing bowl.
Add beef mince and breadcrumbs.
Season with salt, paprika, garlic powder, and pepper.
Mix until well combined.
Spread half of the beef mixture on a baking sheet greased with oil.
Flatten to the edges.
Sprinkle shredded cheddar cheese on top of the beef mixture, leaving an inch of space from the edges.
Add pickled jalapenos, chopped spring onions, and crispy bacon bits.
Flatten the remaining beef mixture and place it on top of the sheet.
Press the edges together to seal.
Grill for 5 minutes on each side over high temperature.
Once done, set aside.

Cut the slider buns in half.
Place the bun bottoms on a chopping board or any flat surface.
Spread mayonnaise on the buns.
Add lettuce and gherkins.
Place the beef patty on top, followed by tomato and red onion slices.
Cover with the top buns.
Serve and enjoy!

5. Sticky Honey Garlic Glazed Chicken Burger

Ingredients:

• 6 whole chicken breasts
• 1 tsp salt
• 1 tsp pepper
• some oil (for deep frying)
• 6 whole burger buns (sliced into halves)
• some lettuce
• some mayonnaise

Chicken Marinade:

• 2 cups buttermilk
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder

Honey Glaze:

• 2 tsp oil
• 2 tsp butter
• 4 cloves garlic (minced)
• 1/2 cup soy sauce
• 1 cup honey
• 3 tbsp white wine vinegar
• 1 tsp lime juice

Flour Coating:

• 2 cups flour
• 2 tbsp cornstarch
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper

Instructions:

Lay a chicken breast on a chopping board.
Season with salt and pepper to taste.
Cover with cling film or clear plastic.
Pound using a meat mallet or rolling pin.
Do this with the rest of the chicken breasts.
Set aside.

Chicken Marinade:

In a large mixing bowl, add buttermilk.
Season with salt, pepper, and garlic powder.
Mix well to combine.
Add the seasoned chicken breasts in the bowl.
Toss to coat well.
Cover the bowl with cling film or clear plastic.
Let it marinate for at least 30 minutes.

Honey Glaze:

Meanwhile, make the honey glaze.
Set a saucepan over medium heat.
Add oil and butter.
Stir until butter melts.
Add minced garlic.
Stir and cook for 30 seconds to a minute until garlic is fragrant.
Add soy sauce, honey, and white wine vinegar.
Stir and let it simmer.
Once it simmers, add lime juice.
Stir for a minute and let it simmer.
Remove from the heat.
Set aside.

Flour Coating:

Prepare a large mixing bowl.
Add flour and cornstarch.
Season with smoked paprika, oregano, garlic powder, salt, and pepper.
Mix well to combine.

Assembly:

Dip each marinated chicken breast into the flour coating.
Deep fry until golden brown.
Once done, remove from the pan and drain excess oil.
Dip and coat with the honey glaze.
Set aside while preparing the buns.

Lay the bottom burger buns on a plate.
Spread some mayonnaise on each bun.
Add lettuce, followed by the glazed chicken breasts.
Cover each with top buns.
Serve and enjoy!

6. Cheese Stuffed Korean Fried Chicken Burger

Ingredients:

• 4 chicken breasts
• 60 grams yellow cheddar cheese (sliced into squares)
• 300 ml buttermilk
• 2 tbsp sriracha
• some oil (for deep frying)
• burger buns (sliced in half)

Coleslaw:

• 1/4 red cabbage (julienned)
• 1/4 white cabbage (julienned)
• 2 carrots (julienned)
• 4 spring onions (finely sliced)
• 75 grams mayonnaise
• 1 tbsp sesame oil
• 2 tbsp rice wine vinegar

Sauce:

• 4 tbsp brown sugar
• 4 tbsp rice wine vinegar
• 3 tbsp ketchup
• 2 tbsp sriracha
• 2 tbsp Gochujang
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp ginger (chopped)
• 1 tbsp garlic (minced)
• some sesame seeds

Coating:

• 100 grams plain flour
• 50 grams potato starch
• 50 grams rice flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp white pepper

Instructions:

Make a butterfly cut on the chicken breasts.
Cover with clingfilm.
Pound using a meat mallet or rolling pin.
Remove the clingfilm.
Place a square-cut yellow cheddar cheese on the other half of the butterflied chicken.
Fold up and seal by pounding the edges of the chicken breast.
Place them on a bowl of buttermilk.
Season with sriracha.
Toss to coat well.
Cover the bowl with clingfilm.
Let it marinate for at least 4 hours.

Coleslaw:

Prepare a large mixing bowl.
Add julienned vegetables – red cabbage, white cabbage, and carrots.
Add finely sliced spring onions.
Add mayonnaise, sesame oil, and rice wine vinegar.
Mix well to combine.
Set aside.

Sauce:

Set a saucepan over low heat.
Add all ingredients for the sauce aside from the sesame seeds.
Whisk to combine.
Let it simmer.
Once it simmers, remove from the heat.
Toss some sesame seeds.
Mix well and set aside.

Coating:

Prepare another mixing bowl.
Add plain flour, potato starch, rice flour, and baking powder.
Season with salt and white pepper.
Mix well to combine.

Assembly:

Dip the marinated chicken breasts into the coating.
Place them on a baking sheet and rest for 10 minutes.
Deep fry in heated oil until golden brown.
Once done, drain excess oil.
Toss and coat with the sauce.

Lay bottom buns on a plate.
Place the chicken on top of the bun, followed by the coleslaw.
Cover each with top buns.
Serve and enjoy!

7. Pull Apart Croque Monsieur Sliders

Ingredients:

• 1.5 kg beef mince
• 1.5 tsp salt
• 1 tsp pepper
• 1 tsp onion granules
• 2 tsp oil
• 12 burger buns (sliced in halves)
• 12 ham slices
• 12 Swiss cheese slices
• 100 grams Swiss cheese (grated)
• chopped parsley (optional for garnishing)

Burger Sauce:

• 40 grams butter
• 40 grams flour
• 650 ml milk
• 40 grams parmesan (grated)
• 1 tbsp Dijon mustard
• pinch of nutmeg
• 1 tsp salt
• 1 tsp pepper

Instructions:

In a large mixing bowl, add beef mince.
Season with salt, pepper, and onion granules.
Mix well to combine.
Get a handful of the mixture and form into patties.
It should make 12 beef patties.

Set a frying pan over medium-high heat.
Add oil and heat it.
Fry beef patties until browned.
Once done, remove from the heat and set aside.

Burger Sauce:

Set a saucepan over medium heat.
Add butter and let it melt.
Once it melts, add flour.
Stir to combine.
Gradually add milk while stirring until smooth.
Add grated parmesan cheese and dijon mustard.
Season with nutmeg, salt, and pepper.
Stir until well combined.
Remove from the heat and set aside.

Assembly:

Place bottom burger buns on a parchment-lined baking sheet.
Spread a spoonful of the burger sauce on each bun.
Add a beef patty, followed by a ham slice and a Swiss cheese slice.
Do with the rest of the ingredients.
Grill for 2 minutes.
Cover each with top burger buns.
Spread a spoonful of the burger sauce on top.
Sprinkle with grated Swiss cheese.
Grill for 2 minutes.
Garnish with chopped parsley.
Serve and enjoy!

8. Giant Jalapeno Popper Stuffed Burger Wellington

Ingredients:

Cheesy Bacon Mixture:

• 14 bacon rashers (diced)
• 2 tbsp oil
• 1 white onion (diced)
• 2 cloves garlic (chopped)
• 100 grams cheddar cheese (shredded)
• 100 grams mozzarella cheese (shredded)
• 100 grams sour cream
• 2 jalapenos (chopped)
• 1 tbsp salt
• 1 tbsp pepper

Beef Patty:

• 1.8 kg beef mince
• 1 tbsp salt
• 1 tbsp pepper

• 2 puff pastry sheets
• 1-2 beaten eggs
• 2 tbsp sesame seeds

Instructions:

Cheesy Bacon Mixture:

Set a frying pan over medium heat.
Add oil and heat it.
Fry diced bacon rashers until crispy.
Add diced white onion.
Stir and fry until onions are soft.
Add chopped garlic.
Stir to combine.
Remove from the heat and transfer to a large bowl.
Add shredded cheddar and mozzarella cheese.
Add sour cream and chopped jalapenos.
Season with salt and pepper.
Mix well.
Set aside.

Beef Patty:

In a separate bowl, add beef mince.
Season with salt and pepper.
Mix well.
Divide the beef mixture into two equal portions.
Lay a springform cake tin over a parchment paper.
Press the beef mixture into the tin to make a patty.
Do this with the second half of the mixture.
Spread the cheesy bacon mixture on top of one patty, leaving an inch from the border.
Place the second patty on top.
Pinch the borders to seal.

Preheat oven to 375 F.

Set a large frying pan over high heat.
Add a little oil and heat it.
Fry the stuffed burger patty until browned.
Once done, remove from the pan and let it cool.
Prepare a parchment-lined baking sheet.
Place the stuffed burger patty in the middle of a puff pastry sheet.
Brush the sides with egg wash.
Cover with the second pastry sheet.
Press the pastry sheets together to seal.
Cut the edges following the form of the patty, leaving about an inch for the borders.
Crease the edges using a fork.
Brush the top with egg wash.
Sprinkle with sesame seeds.
Place it inside the preheated oven.
Let it bake for 30 minutes.
Once done, remove from the oven.
Serve and enjoy!

9. Cheesy Beef Stroganoff Sliders

Ingredients:

• 12 slider buns (cut into halves)
• 24 mozzarella cheese slices
• chopped parsley
• garlic butter

Stroganoff Mix:

• 2 sirloin steak (sliced)
• 2 tsp oil
• 2 tbsp butter
• 1 white onion (sliced)
• 2 cups mushrooms (sliced)
• 1/2 tsp + 1 tsp salt
• 1 tbsp Dijon mustard
• 2 cups beef stock
• 3 tbsp sour cream
• 1 tsp pepper

Instructions:

Stroganoff Mix:

Set a frying pan over medium-high heat.
Add oil and let it heat.
Add sliced sirloin steak.
Fry and cook until browned.
Once cooked, remove from the pan and transfer to a plate.
In the same pan, melt butter.
Add sliced white onion.
Saute until onions caramelized.
Add sliced mushrooms and season with salt.
Stir and cook until mushrooms are tender.
Add Dijon mustard, then stir to combine.
Pour beef stock, stir and let it simmer.
Once it simmers, add sour cream.
Mix well.
Add the cooked sirloin.
Season with salt and pepper.
Stir to combine.
Remove from the heat and let it cool.

Preheat oven to 350 F.

Prepare a baking pan.
Place the bottom buns on the pan.
Add 12 mozzarella cheese slices.
Top it off with the stroganoff mix, followed by another 12 mozzarella slices.
Sprinkle with chopped parsley.
Cover with the top buns.
Brush top buns with garlic butter.
Place it inside the preheated oven.
Let it bake for 20 minutes.
Once done, remove from the oven.
Serve and enjoy!

10. Giant Jalapeno Popper Chicken Burger

Ingredients:

Chicken Patty:

• 6 chicken breasts (cooked and shredded)
• 1/2 cup bacon bits (cooked)
• 6 jalapenos (seeded and diced)
• 2 cloves garlic (crushed)
• 1.5 cups cream cheese
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 cup cheddar cheese (grated)
• 1 cup mozzarella cheese (grated)

Dough For Bun:

• 2 cups cheddar (shredded)
• 500 grams bread flour
• 6 jalapenos (sliced into rings)
• salt to taste
• 240 ml whole milk (lukewarm)
• 1 tbsp sugar
• 2 tsp fast action dry yeast
• 2 beaten eggs
• 50 ml oil
• some plain flour

Other Ingredients:

• 2 cups seasoned flour
• 8 beaten eggs
• 2 cups panko breadcrumbs
• some oil (for deep frying)
• some mayonnaise
• some lettuce
• barbecue sauce

Instructions:

Chicken Patty:

Prepare a large mixing bowl.
Add cooked and shredded chicken breasts.
Add bacon bits, diced jalapenos, cream cheese, crushed garlic, sour cream, and mayonnaise.
Add grated cheddar and mozzarella cheese.
Mix well.
Transfer mixture into a round baking dish lined with clingfilm.
Spread and press into the dish.
Freeze overnight.

Dough For Bun:

In another mixing bowl, add bread flour.
Add shredded cheddar cheese and sliced jalapenos.
Season with salt to taste.
Mix well to combine.
Set aside.

In a separate mixing bowl, pour lukewarm whole milk.
Add sugar and fast action dry yeast.
Whisk to combine.
Add beaten eggs and oil.
Whisk to combine.
Add the cheddar cheese mixture.
Mix well until dough comes together.
Sprinkle some plain flour on a surface.
Knead the dough.
Place it in a bowl and cover with clingfilm.
Set aside for an hour to increase in size.
After an hour, knead it again.
Place it in a springform cake tin on a parchment-lined baking sheet.
Cover it with a dishcloth.
Leave for 30 minutes to increase in size.
After, brush the top with egg wash.
Place it inside the oven.
Let it bake for 30 minutes at 180 C.
Once done, slice in half.
Set aside.

Assembly:

Once the chicken patty is frozen overnight, coat it with seasoned flour.
Dip into the beaten eggs.
Coat with panko breadcrumbs.
Deep fry in heated oil until golden brown.
Once done, remove from the pan.
Set aside.

Lay the bottom bun on a chopping board or plate.
Spread mayonnaise on top.
Add a single layer of lettuce, followed by the chicken patty.
Drizzle some barbecue sauce, then cover with the top bun.
Serve and enjoy!

Top 10 Best Burger Recipes Of The Decade
Images – https://www.youtube.com/watch?v=Z_WHZgQpxvA

Beef-and-Potato Burritos Recipe – Martha Stewart

A burrito is a Mexican dish that can be served at any time of the day – breakfast, lunch, or dinner. It consists of a flour tortilla filled with meat and various other ingredients such as onions and jalapenos. Some serve burritos with condiments like guacamole or any dip of your choice. This recipe will show how simple and easy it is to prepare beef and potato burritos for your next meal.

Ingredients:

• 1 large baking potato (peeled and chopped)
• 1 large onion (chopped)
• 1 jalapeno chile (finely chopped)
• 3/4 lb ground beef
• 4 flour tortillas (10 inches in diameter)
• 2 tbsp vegetable oil
• 1 1/2 tsp ground cumin
• 2 tsp paprika
• Coarse salt to taste
• 1 can (14 oz) chopped tomatoes with juice
• 1/4 cup sour cream
• 1/2 head iceberg lettuce (shredded)
• 1/4 cup Monterey Jack (grated)
• 1/4 cup freshly chopped cilantro (optional for garnishing)
• 1 lime (wedges for garnishing, optional)

Instructions:

This recipe takes about 30 minutes. Serves 4.

For the filling:
Set a skillet over medium-high heat.
Heat 2 tbsp vegetable oil.
Add chopped potatoes.
Cook and stir occasionally for 6 minutes or until golden brown.
Add ground beef, chopped onion, and chopped jalapeno chile.
Cook and mix well for 4 minutes or until beef is browned.
Add chopped tomatoes with juice.
Season with 1 1/2 tsp ground cumin, 2 tsp paprika, and coarse salt to taste.
Mix well and cook for 6 minutes or until liquid has evaporated.
Remove from heat.
Set aside.

For the tortillas:
Set a dry skillet over low heat.
Heat each tortilla for 10 seconds or until they are lightly browned.
Set aside.

Assembly:
Place the tortilla on a plate.
Spread sour cream at the center.
Add shredded head iceberg lettuce on top of the cream.
Scoop a spoonful of the filling and place it on top of the lettuce.
Top it off with grated Monterey Jack.
You can add freshly chopped cilantro.
You can squeeze lime juice to finish off.
Fold bottom upward.
Fold each side to overlap and just leave the top open.
Serve and enjoy!

Tips and ideas:

Serve with freshly chopped cilantro and lime wedges on the side.

Beef And Potato Burritos - Martha Stewart
Images – https://www.youtube.com/watch?v=gxBi-YyB_ps

Tom Rang Muoi – How To Make Spicy Salt And Pepper Shrimp – Asian Seafood Recipe

Tom rang muoi or spicy salt and pepper shrimp is a classic dish from Vietnam. The idea is to eat the shrimp as a whole without taking the shell and head off. Usually the shrimps are coated with corn starch and deep-fried. Flavor is added because of the seasonings added during marinating it and when it is stir-fried with other ingredients. This recipe only takes less than 30 minutes. Try it now!

Ingredients:

• 1 lb shrimps (deveined but shell on)
• 1 tbsp garlic (chopped)
• 1 teaspoon ginger (chopped)
• 1 teaspoon peppercorns (crushed)
• 1 cup yellow onion (sliced)
• 1 cup green onion
• 1.5 tbsp oil olive (for stir fry)
• 1.5 cup vegetable oil (for frying shrimps)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/2 teaspoon mushroom seasoning
• 1/2 cup cornstarch
• 1 jalapeno (sliced)

Instructions:

For shrimp marinade:

In a plate or bowl, mix 1 tsp each of Chinese cooking wine, kosher salt, and white pepper powder.
Rub the mixture to the deveined shrimps.
Marinate for 30 minutes.
After 30 minutes, coat the shrimps with corn starch.
Set aside.

For fried shrimps:

Heat medium pan over high heat.
Pour vegetable oil.
Fry the shrimps for 2 minutes.
Transfer to a plate with tissue on it to remove excess oil.
Set aside.

Heat large sauce pan over high heat.
Put olive oil.
Sauté garlic and ginger.
Add yellow onion, jalapeno, and green onion.
Stir well.
Season with kosher salt, crushed peppercorns, sugar, and mushroom seasoning.
Stir well.
Add the fried shrimps.
Stir-fry gently for 3-5 minutes.
Remove from heat.
Transfer to a plate and serve!

Tom Rang Muoi - How To Make Spicy Salt And Pepper Shrimp - Asian Seafood Recipe
Images – https://www.youtube.com/watch?v=fJ_mIieSwbw