Shrimp with Sichuan Pepper and Salt

Appetizers | World cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Shrimp with Sichuan Pepper and Salt

Ingredients

Sichuan pepper - ¼ teaspoon
White Pepper (whole) - ¼ teaspoon
Coarse Salt - ½ teaspoon
Peanut Butter - ¼ cup
Corn Starch - 2 tablespoons
Large tail-on shrimp - 17.6 oz
Minced garlic - 1 teaspoon
Serrano Chili - 1 teaspoon

Step by Step guide

Step 1

Cut the shrimp along the shell and remove the innards.

Step 2

Heat a small skillet well. Add the Sichuan pepper and white pepper. Toast, shaking the skillet, until the peppercorns start to pop, about 3 minutes, being careful not to burn them. Cool and grind in a coffee grinder. Transfer to a bowl and mix with salt.

Step 3

In a small bowl, add the cornstarch.

Step 4

In a wok or large skillet, heat the peanut oil until it starts to smoke.

Step 5

Coat the shrimp in cornstarch, transfer to a strainer, and shake off the excess cornstarch. Place in the hot oil and fry for 2–3 minutes, shaking the wok.

Step 6

Using a spatula to hold the shrimp, drain the excess oil from the skillet and add the minced garlic, teaspoon of minced serrano, and the pepper mixture. Return to heat and stir for about a minute.