Chinese · Free
Salt and Pepper Shrimp
Crispy shell-on shrimp flash-fried and tossed with garlic, chili, and a fragrant toasted salt-and-pepper seasoning for an irresistible finger food.
****+
Prep 15 min · Cook 12 min
Method
Rinse the shrimp and pat them completely dry, then toss with the Shaoxing wine and let them sit for 5 minutes; leaving the shells on gives the classic crunch and flavor.
Toast the Sichuan and black peppercorns with the salt in a dry pan over medium heat for 1 to 2 minutes until fragrant, then grind to a coarse powder and set the salt-and-pepper mix aside.
Drain any liquid from the shrimp and toss them in the cornstarch until each is lightly and evenly coated, shaking off the excess.
Heat the frying oil in a wok or deep pot to 375 F (190 C); a pinch of cornstarch dropped in should sizzle immediately.
Fry the shrimp in two batches for 2 to 3 minutes each until the shells are crisp and the shrimp are pink and cooked through, then drain on a rack.
Carefully pour off all but 1 tablespoon of the oil from the wok and set it over medium-high heat.
Add the garlic and both chiles and stir-fry for about 30 seconds until fragrant but not browned.
Return the fried shrimp to the wok, sprinkle in the toasted salt-and-pepper mix, and toss for about 1 minute until every shrimp is coated and glistening.
Add the scallions, toss for a final 15 seconds, and serve immediately while hot and crisp.
Chef's tips
- The shells crisp up in the hot oil and are meant to be eaten, adding great texture and flavor.
- Dry the shrimp well and keep the oil at a steady 375 F so the coating turns crunchy, not greasy.
- Start with less of the salt-and-pepper mix and add more to taste, since it is potent.
Cooking times vary by equipment -- cook to temperature and to taste.
