Salt and Pepper Shrimp

Name: Salt and Pepper Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 300 g Large shrimp (live shrimps washed in clean water, blanched in boiling water until they turn red, then removed; trim the whiskers, rostrum, and legs from each shrimp, drain the water and set aside); 1 Egg; 2 Red chili pepper (washed and finely chopped); 2 Green chili pepper (washed and sliced into rings); Starch, to taste; 1 tbsp Custard powder; Sea salt (for dry-frying), to taste; Sichuan peppercorns, to taste; Minced garlic (finely chopped), to taste; Minced scallion (finely chopped), to taste

A dry-fried large shrimp recipe with a spicy, numbing kick and a tender, savory bite.

35 min

Easy

0 favorites

Ingredients

Large shrimp (live shrimps washed in clean water, blanched in boiling water until they turn red, then removed; trim the whiskers, rostrum, and legs from each shrimp, drain the water and set aside) 300 g

Egg 1

Red chili pepper (washed and finely chopped) 2

Green chili pepper (washed and sliced into rings) 2

Starch to taste

Custard powder 1 tbsp

Sea salt (for dry-frying) to taste

Sichuan peppercorns to taste

Minced garlic (finely chopped) to taste

Minced scallion (finely chopped) to taste

Instructions

Prepare the shrimp

Wash the live shrimp in clean water, blanch in boiling water until they turn red, then remove; trim the whiskers, rostrum, and legs from each shrimp, drain the water and set aside. Wash the green chili and slice into rings. Wash the red chili and finely chop. Finely chop the garlic. Finely chop the scallion.

Fry the shrimp

Pour oil into a wok and heat to about 60% hot. Add the shrimp and deep-fry over high heat for 2 minutes, then remove and drain the oil.

Dry-fry the salt and pepper

Clean the wok and heat it, then add the sea salt and dry-fry until the salt grains are hot to the touch. Add the Sichuan peppercorns and continue to fry for a few more minutes.

Combine and finish

Pour the salt and pepper mixture over the fried shrimp, add the chilies, minced garlic, and minced scallion, toss to combine evenly, then turn off the heat. Cover the wok with a lid and use the residual heat of the salt grains to steam the shrimp through.