Salt and pepper shrimp 椒鹽蝦- How to cook (the best restaurant style)

Salt and pepper shrimp 椒鹽蝦 is a main dish for the Chinese banquet, or as an appetizer when serving in a smaller quantity. Apart from the fresh shrimps, Sichuan pepper salt is the key ingredients which provide the unique flavor of this dish.

When we cook salt and pepper shrimp, we are eyeing for the flavor, and you need to put the healthy aspect aside to enjoy as we need to deep-fry the shrimps.

It is perfect for serving during a celebration, special dinner for guests, party, etc., Your guest will enjoy a distinctive numbing flavor of Szechuan peppercorn, with shrimp meat that is bouncy in texture and toothsome, and the shattering crisp shrimp shell that you can eat it while it is fresh from the wok.

RECIPE:
Ingredients:
500g shrimps
3 Tbsp cornstarch
3 tsp salt
2 tsp Sichuan peppercorn

2cm ginger, coarsely chopped
4 cloves garlic, coarsely chopped
2 stalk of scallion, the white section only, coarsely chopped
1 red chili, coarsely chopped
Oil for sauteing and deep-frying

Method:
- Clean the shrimps. Trim off the legs and tendrils. Do not remove the shell, and leave the tail intact. Deveined.
- Drain in a colander, then pat dry with a paper towel.
- Add some cornstarch to coat the shrimps right before deep-frying.
- Deep-frying with hot oil near to 200°F/390°C for about a minute. Remove
- Put the salt and Sichuan peppercorns in a pan and toss it over low heat. When the salt starts to change to light yellow (about three minutes), remove. Use a spice grinder or mortar and pestle to grind it to become powder.
- Saute the garlic, scallions, and ginger with oil.
- Combine the aromatics, the deep-fried shrimps and three-quarters of the salt and pepper mixture in the wok. Have a few quick stirs and flips. Serve.

Download the recipe and get the cook's note here:
https://tasteasianfood.com/salt-and-pepper-shrimp/

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