Salt and Pepper Shrimp (椒盐虾)

Method8 steps · about 15 min

1. 1

   Step 1: Remove any black seeds and stems from the Sichuan pepper (1 tsp). Separate the star-anise (½) pods and discard the brown seeds inside. Put the pepper, star-anise pods, sesame, fennel and all 4 tsp seasoning salt in a dry pan. Toast over low heat, stirring occasionally, until the salt turns slightly yellow and the spices smell very fragrant.

   Uses 1 tsp whole Sichuan pepper · ½ star anise · ½ tsp sesame seeds · ¼ tsp fennel seeds · 4 tsp salt for the seasoning batch

   
2. 2

   Step 2: Take the toasted mixture off the heat and let it cool briefly. Grind in a mortar or spice grinder. Set aside ½ tsp for the shrimp, with a little more available only if needed after tasting. Keep the unused seasoning in an airtight jar for later dishes.

   Uses Toasted salt and spice mixture, discarded seeds/stems excluded

   
3. 3

   Step 3: Have the shallots, both chilies, garlic, ginger and scallion chopped as listed before heating the frying oil. Rinse the shell-on shrimp (300 g) under clean running water, avoiding splashes onto other foods or work surfaces, then pat dry with kitchen paper. Keep the shells and heads on for this version. The shrimp should be damp enough to hold starch but not wet enough to make a slurry.

   Uses 300 g raw shell-on shrimp, with heads on · Clean running rinse water, discarded

4. 4

   Step 4: Put the prepared shrimp in a bowl, add the 3 tbsp cornstarch and gently turn until evenly coated. Keep any loose starch in the bowl when transferring the shrimp to the oil.

   Uses Patted-dry shell-on shrimp, rinse water excluded · 3 tbsp cornstarch for coating

   
5. 5

   Step 5: Deep-frying option only: put enough high-heat oil in a wok to fry the shrimp; about 800 ml is the author’s guide. Heat to 190°C/375°F, then carefully lower in the coated shrimp, in batches if needed to avoid crowding. Separate any pieces that stick together. Fry until the shells are pink and crisp and the flesh is opaque and cooked through; the author’s large shrimp took about 90 seconds per batch, so adjust for size. Lift out with a slotted utensil and drain. Skip the shallow-frying option.

   Check deep-fried shrimp · 2 minUses Starch-coated shrimp for deep frying, loose starch excluded · About 800 ml frying oil as the author’s deep-frying guide

   
6. 6

   Step 6: Shallow-frying option only, instead of deep frying: add enough high-heat oil to a pan to reach halfway up the shrimp when laid flat. Heat over high heat until very hot, then carefully add one uncrowded layer, cooking in two batches if needed. Turn when the first side is pink and crisp, and cook the other side until pink, crisp and the flesh is opaque and cooked through. Drain the shrimp. Use a splatter screen if available, or hold a lid above the pan as a shield without covering it.

   Uses Starch-coated shrimp for shallow frying, loose starch excluded · Enough oil to reach halfway up the shrimp for the shallow-frying route

7. 7

   Step 7: Carefully pour the used frying oil into a suitable heatproof container, leaving only a thin layer in the wok or pan. Add the 2 tbsp shallots, both 2 tbsp chili portions, 2 tbsp garlic and 1 tbsp ginger. Fry over medium heat for about 1 minute until fragrant.

   Fry the aromatics · 1 minUses Thin retained oil layer from deep frying, only for that route · Thin retained oil layer from shallow frying, only for that route · 2 tbsp minced shallots · 2 tbsp minced red chili pepper · 2 tbsp minced green chili pepper · 2 tbsp minced garlic · 1 tbsp minced ginger

   
8. 8

   Step 8: Return the drained fried shrimp from your chosen frying method to the fragrant aromatics. Add ½ tsp of the prepared salt-and-pepper mixture and toss until evenly seasoned. Taste and add a little more mixture only if needed. Garnish with the chopped scallion (1 stalk) and serve immediately while crisp.

   Uses Drained deep-fried shrimp, excess frying oil excluded · Drained shallow-fried shrimp, excess frying oil excluded · Fried aromatics in their thin retained oil layer · ½ tsp prepared salt-and-pepper seasoning · A little extra seasoning only if needed after tasting · 1 stalk scallion, finely chopped