Sichuan Salt-and-Pepper Shrimp (Jiaoyan Daxia, 椒盐大虾)
The Mala MarketIngredients
For the Jiaoyan Seasoning
- 1 tablespoon whole Sichuan pepper
- 1 ½ teaspoons kosher salt
For the Marinated Shrimp
- 10 ounces (300 grams) medium to large shell-on shrimp
- 1 scallion
- 4 thick slices of ginger
- 1 tablespoon Shaoxing wine
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
For the Batter
- 1 egg
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
For Frying and Finishing
- 1 ½ cups vegetable oil
- 2 cloves of garlic, minced
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped green bell pepper
- White sesame seeds, for garnish
Instructions
Make the Jiaoyan Seasoning
- Heat a small dry frying pan over medium-low heat. Add the Sichuan peppercorns and toast for about 3 minutes, until they are fragrant and begin to release their oils. Transfer them to a plate and let them cool slightly. Grind the pepper in a spice grinder or with a mortar and pestle until it the red parts become a fine powder, then pass it through a fine-mesh sieve to remove the larger husks.
- In the same pan, toast the salt for about 2 minutes, until lightly browned. Grind it until it becomes a fine powder, then mix it with the ground Sichuan pepper.
Prepare and Marinate the Shrimp
- Using kitchen scissors or a small knife, cut a shallow slit along the back of each shrimp. Remove the back vein of each shrimp with a toothpick or the tip of the knife.
- Cut the white and light green parts of the scallion into 2-inch lengths. Thinly slice the dark green part and reserve it for garnish.
- Place the shrimp in a bowl with the white parts of the scallion, ginger, Shaoxing wine, salt and white pepper. Toss everything to coat the shrimp and marinate it for 10 minutes. Drain the shrimp well, discard the ginger and scallion, and pat the shrimp dry with paper towels.
Batter the Shrimp
- In a medium bowl, whisk together the egg, cornstarch, salt and baking soda until smooth. Add the shrimp and toss to coat evenly.
Cook the Shrimp
- Heat the oil in a wok over medium-high heat to 350°F (180°C). Fry the shrimp in 2 batches, making sure each batch is fully submerged in the oil. Cook each batch for 2 to 3 minutes, stirring gently to keep the shrimp from sticking together; when they’re done they’ll be pink and lightly golden. Transfer the fried shrimp to a paper towel-lined plate.
- When both batches are done, pour off the oil and strain it for another use, reserving about 1 tablespoon. Wipe the wok clean.
- Return the wok to medium heat with the reserved tablespoon of oil. Add the garlic and stir-fry for about 10 seconds, until fragrant. Add the red and green peppers and stir-fry for about 1 minute. Return the shrimp to the wok and sprinkle them evenly with ½ teaspoon of the jiaoyan seasoning, toss well, then add another ½ teaspoon of the jiaoyan and toss again. Taste and add more seasoning as needed. Garnish the shrimp with the sliced scallion greens and some sesame seeds before serving.