Chinese Salt and Pepper Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
236 kcal
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Course
Main Course, Snacks
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Cuisine
Chinese
Chinese Salt and Pepper Shrimp
Description
This recipe calls for marinating shrimp with salt and ginger to infuse flavor before coating them lightly with cornstarch for a crisp exterior when fried. High-temperature oil produces a quick fry that crisps the shrimp without overcooking them. Separately, Sichuan peppercorns are toasted with salt to release their aromatic oils and ground to form the characteristic seasoning blending numbing and spicy elements.
After frying, garlic, scallions, and optional minced fresh green and red peppers are sautéed briefly in reserved oil to add fragrance. The shrimp are then tossed with the salt and pepper mixture and aromatic vegetables, ensuring an even coating of bold seasoning that defines the dish. The technique yields shrimp with a crunchy texture and a balanced flavor profile combining heat, numbing spice, and savory saltiness.
Usually served immediately, this dish makes a flavorful appetizer or main course with a distinct Chinese flavor influenced by Sichuan cuisine.
Ingredients
- 300 g Shrimp ,deveined
- 1/2 tsp. salt
- 1 ginger cut into smaller sizes, thumb-sized piece
- 1/4 cup cornstarch
- 1 tsp. salt
- 1 tbsp. Sichuan peppercorn whole
- oil for shallow frying
- 2 garlic minced, cloves
- 1 scallion minced, white part
- 1/4 green pepper minced (optional, fresh
- 1/4 red pepper minced (optional, fresh
Instructions
- Devein the shrimp and marinate with salt and ginger. Set aside for 15 minutes.
- During this process, let make the real deal "salt and pepper". Toast Sichuan peppercorn with salt over slow fire until aromatic (takes around 1 minute). Transfer the mixture out and then ground into powder.
- Coat shrimp with starch. Shake off extra starch before frying.
- Heat up oil in wok until you can see waves on the surface. Fry the shrimp for to 1 minute by two batches. Transfer shrimp out. High oil temperature is the key factor to a great flavor.
- Pour the extra oil out and leave only around 1/2 tablespoon. Fry garlic, scallion and chopped fresh peppers until aromatic.
- Return the shrimp and sprinkle 3/4 of the salt and pepper.
- Transfer out and sprinkle the remaining on the surface or on small corner of the serving plate.
Notes
- Marinate the shrimp with salt and ginger for 15 minutes before frying to enhance flavor.
- Toast Sichuan peppercorns with salt on low heat for about one minute until aromatic; then grind for seasoning.
- Use high-temperature oil to fry shrimp for about one minute per batch to maintain crispness and avoid overcooking.
- Fry garlic, scallions, and optional fresh peppers briefly in leftover oil to release fragrance before tossing with shrimp.
- Sprinkle salt and pepper seasoning in two stages: most while tossing, and a final sprinkle after plating for maximum flavor impact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 31g | 62% |
| Fat | 2g | 3% |
| Cholesterol | 378mg | 126% |
| Sodium | 2620mg | 109% |
| Potassium | 138mg | 3% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 223mg | 22% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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