Salt and Pepper Shrimp (椒盐虾)

Name: Salt and Pepper Shrimp (椒盐虾)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving
Ingredients: 1 teaspoon Sichuan pepper; ½ star anise; ½ teaspoon sesame seeds; ¼ teaspoon fennel seeds; 4 teaspoon salt; 300 g Shrimp; 3 tablespoon corn starch; neutral oil; 2 tablespoon shallot; 2 tablespoon red chili pepper; 2 tablespoon green chili pepper; 2 tablespoon garlic; 1 tablespoon ginger; 1 talk scallions

User Reviews

5

56 reviews

Excellent

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2
Calories
347 kcal
Course
Main Course
Cuisine
Chinese

Salt and Pepper Shrimp (椒盐虾)

Iris Warren

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Salt and Pepper Shrimp uses a unique blend of toasted Sichuan pepper, star anise, sesame, fennel seeds, and salt to create a flavorful seasoning. The shrimp are coated with corn starch and then fried until crisp, either deep or shallow fried. The seasoning adds a fragrant and spicy kick, while the frying gives the shrimp a crunchy texture contrasting their tender interior. Minced shallots, chilis, garlic, ginger, and scallions are used to garnish, adding freshness and heat. This recipe offers a satisfying way to enjoy shrimp with bold, aromatic spices and a crispy finish.

Description

Salt and Pepper Shrimp (椒盐虾) is prepared by first making the salt and pepper seasoning from Sichuan peppercorns, star anise, sesame seeds, fennel seeds, and salt. These ingredients are toasted gently and then ground to bring out their aromas. The shrimp (shell-on or head-on as preferred) are rinsed and dried before being coated evenly with corn starch, which helps develop a crispy outer layer during frying. The shrimp can be fried deeply in hot oil or shallow-fried in enough oil to cover half the shrimp, depending on preference and equipment.

The cooking process produces shrimp that are crisp on the outside while tender inside, with nicely combined aromatic spices from the seasoning and a bit of heat from the minced chili peppers included along with garlic, ginger, shallots, and scallions for garnish. This blend of textures and flavors makes the shrimp suitable as a flavorful appetizer or a snack.

The recipe also offers flexibility in shrimp type and frying method, and the extra spice blend can be saved and used in other dishes such as eggs, stir-fries, or as seasoning for meats. This versatility and the fragrant seasoning help distinguish this dish.

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Ingredients

Servings

For the salt & pepper seasoning (Jiao Yan)

1 teaspoon Sichuan pepper whole
½ star anise
½ teaspoon sesame seeds
¼ teaspoon fennel seeds
4 teaspoon salt

For frying the shrimp

300 g Shrimp see note 1, shell-on, or prawns, with or without heads
3 tablespoon corn starch or tapioca starch
neutral oil see note 2, for deep or shallow frying

You also need

2 tablespoon shallot minced, or onion
2 tablespoon red chili pepper minced
2 tablespoon green chili pepper minced
2 tablespoon garlic minced
1 tablespoon ginger minced
1 talk scallions finely chopped

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Instructions

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Make the salt & pepper seasoning

Put Sichuan pepper, star anise, sesame seeds, fennel seeds and salt into a pan. Toast over low heat while stirring from time to time.
Once the salt darkens slightly and the spices become very fragrant, remove from the heat then grind in a mortar or a spice grinder. Set aside (see note 3).

Prepare the shrimp

Rinse the shrimp under running water. Use kitchen paper to pat dry.
Add corn starch. Gently stir to have all the shrimp evenly coated with the starch.

Fry the shrimp (two ways)

Option 1 DEEP FRYING: Pour oil into a wok over high heat (I use about 800ml). When it reaches 375°F/190°C, gently slide in the shrimp. Use chopsticks to separate if they stick together. Take out when they look pink and crispy. It took me about 90 seconds. Depending on the size of your shrimp, adjust if necessary.
Option 2 SHALLOW FRYING: Pour oil into a pan over high heat (enough to cover half of the shrimp when laid flat). When it starts to smoke, place in the shrimp (Fry in two batches if necessary to avoid overlapping). Flip over to fry the other side when the first side turns pink and crispy. Please be aware that the oil will splash quite a bit so place a splatter screen over the pan if available. Alternatively, you can hold a lid over the pan (but do not cover completely) to block splashing.

Combine the dish

Pour the oil out of the wok/pan leaving just a thin layer on the surface. Add shallots, pepper, garlic and ginger. Fry over medium heat for about 1 min.
Put in the fried shrimp and ½ teaspoon of the salt & pepper seasoning (or to taste). Toss well to season evenly then garnish with scallions. Dish out and serve immediately.

Notes

Shrimp and prawn can be used interchangeably in this recipe.
Choose an oil with a high smoking point like vegetable, sunflower, peanut, or rapeseed oil for frying.
The seasoning mix yields more than needed; keep leftovers in an airtight jar to use as a dry rub for meats or flavor addition for other dishes.