Crispy Shrimps with Vegetables in Black Pepper Sauce

CRISPY FRY® Breading Mix (Original)


Crispy Shrimp with Vegetables in Black Pepper
  • 3 Tbsps. (45ml) vegetabl oil
  • 1/2 cup (50g) Onions, chopped
  • 5 Tbsps. (50g) Garlic, minced
  • 1/4 cup (25g) Ginger, sliced
  • 1/3 cup (35g) Celery, sliced
  • 1 cup (100g) Carrots, cut into thin strips
  • 1/3 cup (50g) Green bell pepper, cut into large cubes
  • 1/3 cup (50g) Red bell pepper, cut into large cubes
  • 2 cups (200g) Baguio beans, trimmed and sliced
  • 1 1/2 cups (100g) Fresh shiitake mushrooms, stems removed, thinly sliced
  • 1/2 cup (100g) Canned water chestnuts, drained, halved
  • 1/4 cup (20g) Spring onions, cut in 2-inch length
  • 2 cups (500ml) Water
  • 2 Tbsps. (30g) White sugar
  • 1 Tbsp. (15ml) Vinegar
  • 2 tsps. (10ml) Soy sauce
  • 1 Tbsp. (13g) Coarsley ground black pepper
  • 5 Tbsps. (32g) Cornstarch + 1/2 cup water to form a slurry
  • 1 Tbsp. (15ml) Sesame oil
  • 2/3 cup (100g) Snowpeas, parboiled for 3 minutes
Fried Shrimp
  • 2 cups (420g) Shrimps, head removed, tail intact, peeled and deveined
  • 1 pack (62g) CRISPY FRY® Breading Mix Original
  • 3 cups (750g) Cooking oil, for frying
Blanch Cabbage
  • 6 cups (500g) Cabbage, shredded
  • 1 Tbsp. (15ml) Sesame oil
  • 1/2 cup (10g) Wansoy, chopped


  1. SAUTÉ. To cook sautéed vegetables, heat oil in a pan. Sauté onion, garlic, ginger, and celery for 30 seconds. Add carrots, bell peppers, baguio beans, and mushrooms. Cook for 1 minute. Add water chestnuts and spring onions.
  2. SIMMER. Add water, sugar, vinegar, soy sauce, and pepper then let simmer. Add cornstarch slurry then mix until sauce is thick. Turn off heat then add sesame oil and snow peas. Set aside.
  3. COAT & FRY. Coat shrimp with CRISPY FRY® (Original). In a pot, heat oil. Fry shrimp until golden brown and crisp. Drain excess oil using strainer or colander.
  4. BLANCH. In a pot, heat water until big bubbles form. Blanch cabbage for 30 seconds then drain. Toss with sesame oil.
  5. SERVE. Arrange cabbage on a platter. Top with sautéed vegetables and fried shrimp. Garnish with wansoy.

Cooking Tips

Squid rings can also be substituted for the shrimps. Coat them well with CRISPY FRY® (Original) then fry in hot oil until golden brown.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 7 ajinomoto size  Serving size: 1 cup Crispy Shrimp with Vegetables in Black Pepper (174.3g)

Products Used

CRISPY FRY® Breading Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)
*with rice and fruit

Good to Know Nutrition Facts

Meal Serving Idea: 1 cup Crispy Shrimps with Vegetables in Black Pepper Sauce, 1 1/2 cups boiled rice, 1 slice mango

Shrimp is a good source of Omega-3 Fatty Acids which also helps in keeping the skin healthy.


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