Description
This Chinese Salt and Pepper Shrimp recipe features crispy, golden shrimp seasoned with aromatic Sichuan peppercorns, white pepper, garlic, ginger, and fresh chilies. Double-fried for extra crunch, the shrimp are tossed with fragrant spices and fresh scallions, delivering a spicy, savory dish perfect for an appetizer or main course.
Ingredients
Scale
Shrimp and Marinade
- 1 lb (about 450 g) large shrimp, peeled and deveined (shell on optional)
- 1 Tbsp fish sauce (or light soy sauce)
Coating and Seasoning
- 3 Tbsp cornstarch (or rice/potato starch)
- 1 tsp coarse kosher salt
- 1 tsp whole Sichuan or black peppercorns
- ½ tsp ground white pepper
Aromatics and Garnish
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 4 red Thai chilies (adjust to spice preference), thinly sliced
- 2 scallions, sliced (separate whites & greens)
- A handful cilantro leaves, for garnish
For Frying
- Vegetable oil for frying
Instructions
- Marinate the Shrimp: Pat the shrimp very dry using paper towels. Place them in a bowl and marinate with 1 tablespoon of fish sauce or light soy sauce for 10 to 15 minutes. After marinating, drain off any excess liquid to ensure the shrimp stay crisp when fried.
- Prepare the Pepper-Salt Mix: In a dry pan over medium heat, lightly toast the whole Sichuan or black peppercorns with the kosher salt until fragrant, about 2 to 3 minutes. Remove from heat and grind the mixture coarsely using a mortar and pestle or spice grinder. Mix in the ground white pepper and set aside.
- Coat the Shrimp: In a mixing bowl, toss the marinated shrimp with the cornstarch (or rice/potato starch) and half of the toasted pepper-salt mixture until evenly coated. This coating ensures the shrimp fry to a crispy texture.
- First Fry: Heat vegetable oil in a wok or deep skillet to approximately 350 °F (175 °C). Fry the shrimp in batches, making sure not to overcrowd the pan, for about 1 minute on each side or until the shrimp turn golden and crispy. Transfer the fried shrimp to a paper towel–lined rack to drain excess oil.
- Second Fry for Extra Crunch: Increase the oil temperature to around 375 °F (190 °C). Quickly fry the shrimp again in batches to achieve extra crunchiness, about 30 seconds per side. Drain again on paper towels to remove excess oil.
- Sauté Aromatics: Discard most of the frying oil from the wok, leaving about 1 tablespoon. Over low heat, sauté the minced garlic and ginger for about 2 minutes until fragrant. Add the sliced red Thai chilies and the white parts of the scallions, stirring continuously for 1 minute to combine flavors.
- Combine and Serve: Turn the heat up to high and return the twice-fried shrimp to the wok. Toss everything briefly to coat the shrimp with the aromatic mixture. Remove from heat and immediately stir in the green parts of the scallions, the remaining toasted pepper-salt mixture, and the cilantro leaves. Taste and add salt if needed. Serve immediately for the best texture and flavor.
Notes
- Double frying the shrimp ensures an exceptionally crispy texture.
- Adjust the number of Thai chilies based on your preferred spice level.
- Using fish sauce instead of soy sauce adds a distinctive umami flavor typical in Southeast Asian cuisine.
- Be careful not to overcrowd the pan during frying to maintain oil temperature and crispiness.
- Leftover shrimp can be reheated in a hot skillet to retain their crispiness but are best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
