Salt and Pepper Shrimp

Years ago in New York’s Chinatown, I had “Crystal Shrimp.” I couldn’t get enough. Never could find a decent recipes. Fear of shrimp shells and heads, I imagine. Anyway, thank you for your recipe. I just discovered your website and plan to cook my way through it. I am a closet Chop Suey fancier. I know, I know, not authentic. Yet, it can be so good if done well. If it was ok for the envoy in San Fransisco, it’s good enough for me. Smiles. Tips? Recipe? Thank you very much.

Salt and Pepper Shrimp

This salt and pepper shrimp recipe is a Cantonese dish that can be made at home with just a few ingredients––Sichuan peppercorns, green peppers, and garlic.

Ingredients
For the salt and pepper mixture:

• 2 parts whole peppercorns
• 1 part sea salt

For the rest of the dish:

• 1 pound large shrimp, shells on and deveined (with or without heads)
• 3 tablespoons potato starch or cornstarch
• ⅓ cup oil for shallow frying
• salt and pepper mixture, to taste
• 6 cloves garlic, finely chopped
• 1 long hot green or red pepper, thinly sliced
• 1 scallion, chopped

Instructions

1. To make the salt and pepper mixture:
2. In a small pot over medium low heat, dry roast the whole peppercorns of your choice for 15 minutes, until very fragrant. Take care not to burn them, adjusting the heat as needed. Cool completely and use a spice grinder or mortar and pestle to grind the peppercorns down to a powder.
3. get the full instructions @ thewoksoflife.com

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