Szechuan Pepper-Salt Prawns
"This recipe is an adoptee from the RecipeZaar account. I will repost here when I have tried the recipe. Rest assured that I won't change the recipe, though...it seems to be pretty popular as is. Enjoy! Source: tom Douglas"
photo by Dimpi
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1⁄2 teaspoon szechuan peppercorns
- 1⁄2 teaspoon white peppercorns
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup peanut oil
- 1 lb large shrimp, peeled, shelled and deveined
- 4 tablespoons cornstarch
- 2 tablespoons minced garlic
- 3 tablespoons serrano chilies, seeded and minced
- lime, for garnish
directions
- To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
- Do not let them burn.
- They may smoke and pop like popcorn; this is OK.
- Remove the pan from the heat; set aside to cool slightly.
- In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
- Transfer to a bowl and combine with the salt.
- Set aside.
- To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
- Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
- Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
- With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
- Add the garlic, chili pepper and pepper-salt mixture.
- Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
- Remove from the heat.
- A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
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Reviews
-
This is delicious! I used szechuan peppercorns for the first time and was delighted with its flavor. The shrimp is super easy to make and has a delicate crust from the cornstarch. I added a single serrano chili with seeds and it was plenty hot! Thanks MC for a wonderful recipe. -
This was just AMAZING!! so simple to prepare but oh the flavours melded together wonderfully!!! a zillion thumbs up to this recipe, and I fully recommend this. Followed the recipe to the T. Thanks Meanie! -
Absolutely delicious!!! I can’t wait to make this again. Thank for sharing this great recipe. -
This was a fantastic recipe - just to let you know that this is the first time I have given a Recipezaar recipe 5 stars - my highest has normally been 4, but for the quickness, ease and most of all, taste of this dish, it deserves a 5. I had a supply of Szechuan peppercorns and also of Thai white peppercorns, so it was all to hand, along with, of course the prawns, which were easy too, as they were deveined and frozen, so only needed to defrost, dust with corn flour and toss in the pan for a couple minutes and add the salt and pepper and chilli. Brilliant! -
The flavors are great. I think I must not have used enough oil or the temperature was not hot because my prawns were not so crispy. Thank you.
see 11 more reviews
Tweaks
-
We just loved this! It was easy and delicious. I used very finely sliced chicken breast in place of prawns. Next time I would use more of the roasted pepper mix and possibly another pepper. (I used some sort of thai chili pepper instead of the serrano). Served this with rice for a great dinner! I plan to make this again, possibly adding some finely diced onion or pepper. Thanks Meanie!
RECIPE SUBMITTED BY
I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find.
When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).
I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year.
The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.
