Salt and Pepper Shrimp
Chinese salt and pepper shrimp is a tender seafood dish of Sichuan heat wrapped up in a golden, crunchy fried crust. Make it in 20 minutes!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb large shrimp ((shell-on optional, See Note 1))
- 2 tbsp cornstarch
- 1 tsp white peppercorns
- 1 tsp Sichuan peppercorns
- 1 tsp kosher salt
- 1 cup vegetable oil
- 1 Fresno chile (finely diced (seeds removed if desired))
- 1/4 cup fresh cilantro leaves
Instructions
- 1
Heat a dry wok and gently toast the peppercorns for 30 seconds, stirring often. Add the salt and toast all for another minute. Everything should be fragrant. Remove from heat source, cool and blitz until ground in spice blender or coffee grinder. Set aside.
- 2
Pat shrimp dry and transfer to a bowl (See Note 1). Sprinkle the cornstarch and 1/2 the pepper mixture on top, then toss to coat.
- 3
Heat oil to 350°F in a large skillet or wok over medium-high heat. Working in batches, fry shrimp until golden and crisp, about 1 minute per side. Transfer to paper towel lined tray with wire rack. Turn heat up to 375°F and then fry all shrimp a second time for maximum crispiness.
- 4
Transfer to paper towel lined tray with wire rack to drain and then toss in a medium bowl with remaining half of pepper mixture. Add chile and cilantro to bowl, tossing to combine. Serve immediately.