Salt and Pepper Shrimp

Name: Salt and Pepper Shrimp
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lbs shell-on large shrimp, deveined through the back; 1/2 cup cornstarch; 1 tbsp Sichuan peppercorns, toasted and ground; 2 tsp fine sea salt; 4 cloves garlic, minced; 2 fresh red chiles, thinly sliced; 4 scallions, finely chopped; 3 cups vegetable oil (for frying)

Crispy shell-on shrimp flash-fried and tossed with fragrant five-spice salt, garlic, and chiles.

30 minutes

Serves 4

Appetizer

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Pat the shrimp completely dry, then toss them in the cornstarch until each one is lightly and evenly coated, shaking off the excess.

2
Combine the ground Sichuan peppercorns with the sea salt in a small bowl to make the seasoning salt, then set aside.
3
Heat the vegetable oil in a wok to 375°F and fry the shrimp in two batches for 2 minutes each until the shells turn crisp and bright red, draining on a wire rack.
4
Pour off all but 1 tablespoon of oil, then stir-fry the garlic and red chiles for 30 seconds until fragrant.
5
Return the fried shrimp to the wok, sprinkle in the seasoning salt, and toss vigorously for 1 minute until evenly coated.
6
Scatter the chopped scallions over the top, toss once more, and serve immediately as a finger-food appetizer.

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