salt and pepper something (or everything)

one of the staples in cantonese restaurants is salt and pepper [something] -- think of every good cantonese restaurant you've been to, and someone in your eating party inevitably orders salt-and-pepper [something].

it's the spiciest type of dish in cantonese cuisine. and someone will always order it. it's just that loveable.


the [something] is often shrimp, crab, tofu, squid, porkchoppy things, chicken, babies, etc. and it is really simple to make, but just slightly labour intensive (i wrote "intestines" by accident).

a) you need to deep fry or pre-cook the [something] ( see below for some suggestions).
b) you need to make the salt and pepper mix.
c) you need to put it all together by cooking it with garlic and green onions or regular onions (or whatever your heart desires, but the sparser, the better).
d) you need be eat it.


make the salt and pepper mix! approximate the measurements to your liking...

• 1 Tbs (15 mL) table salt
• 1 tsp (5 mL) ground white pepper (or mix of white/black pepper to equal 1 tsp)
• 1/2 to 1 tsp (2 to 5 mL) sugar

at this point, you can add stuff like

• ground ginger (1 tsp or less), five-spice powder (1/2 tsp), szechuan peppers (but not too much or you'll feel like you just had novicaine injected in your mouth; they're not even real peppers anyways).
  

store in an airtight container.