Description
Learn how to make delicious Sichuan Salt and Pepper Shrimp with this easy recipe. Discover the perfect blend of spices for a flavorful dish!
Ingredients
- – 18 oz (510 g) head-on raw shrimp (about 20 shrimp) or cleaned large shrimp (without head/shell or tail)
- – 1/2 tsp (3 ml) roasted Szechuan pepper salt
- – 1 tsp (5 ml) chili flakes (crushed red pepper flakes)
- – 4 garlic cloves, minced finely
- – 1 1/2 tbsp (23 ml) vegetable oil
- – 3/4 cup (180 ml) tapioca starch or corn starch
- – Vegetable oil for deep frying
- – Extra Szechuan salt and chili flakes (crushed red pepper flakes)
- – 1/4 cup (60 ml) sea salt or kosher salt
- – 3 tbsp (45 ml) Szechuan peppercorn (2 tbsp (30 ml), if you prefer less spice and heat)
Instructions
- Heat a dry skillet over medium flame and place the sea salt and Szechuan peppercorns in it. Stir them regularly to roast evenly without burning. The aroma of the Szechuan peppercorns will indicate they are ready.
- Take the pan off the heat and let it cool. Grind the mixture into a fine powder using a spice grinder or a mortar and pestle. Keep the spice blend in a tightly sealed jar for future use.
- If the shrimp are frozen, defrost them in cold or room temperature water. Avoid using warm water.
- With kitchen scissors, trim the sharp parts from the shrimp head, including the pointed top and mouth tips.
- Find the area between the head and the body shell of the shrimp. Use the scissors to cut along the back of the shell from just after the head to about two-thirds down the body.
- Reveal the vein (intestinal tract) and remove it with a toothpick or under cold running water. Rinse the shrimp and pat them dry with paper towels.
- Mix the dried shrimp with the roasted Szechuan salt, chili flakes, minced garlic, and oil. Let them marinate for 30 minutes to an hour.
- Prepare to fry by heating oil in a saucepan to about 400°F. Make sure the oil is deep enough for frying.
- Pour the tapioca or cornstarch onto a plate.
- Dredge each shrimp in the starch, then carefully place them in the hot oil. Fry a few at a time to avoid overcrowding, cooking 1 ½ to 2 minutes, and flipping halfway through until they are golden and crispy.
- Let the cooked shrimp drain on paper towels or a wire rack to remove excess oil.
- In a bowl, toss the fried shrimp with additional roasted Szechuan salt and chili flakes to coat evenly.
- Serve with sweet chili sauce and lime wedges for added flavor. Enjoy your meal!
