Salt and Pepper Shrimp is crispy outside and juicy inside. They are seasoned to perfection with the addicting salt and pepper mix. Every bite makes you crave for more.
18-20large Shrimp, peeled and deveined, butterfly shape
1cupCornstarch
1long fresh Thai Red Chilli, finely chopped
2long dried Red Chilies, roughly chopped
2Green Onions, sliced
1tbspVegetable Oil + Oil for frying
some Coriander for garnish
Lime wedges to serve
Marinade
1tbspLight Soy Sauce
1tbspChinese Cooking Wine
1Egg, whisked
Salt and Pepper Mix
1tbspSichuan Peppercorns
1tbspBlack Peppercorns
1tbspSea Salt
Instructions
In a frying pan, toast Sichuan Peppercorns and Black Peppercorns on medium heat for 1-2 minutes until fragrant. Then use a mortar and pestle to grind into fine powder. Transfer to a bowl.
Add in the Sea Salt (don't use regular salt!). Mix well. Salt and Pepper mix is ready.
Slice down the back of Shrimp (without cutting in half) into a butterfly shape. In a bowl, mix together the Shrimp, Light Soy Sauce, Chinese Cooking Wine, and Egg. Set aside to marinate for 10-15 minutes.
In a large bowl, add in Cornstarch. Add in the Shrimp and some marinade. Use your hands to mix well the Shrimp and Cornstarch. Shake off extra starch.
In a wok, on high heat, add in enough Vegetable Oil for the Shrimp to float. Use a wooden chopstick to check the temperature of the oil. When there are small bubbles coming up quickly, the oil is ready. Add the Shrimp into the hot oil one at a time. Fry in batches. Cook for 2-3 minutes until golden. Drain on paper towel or a wire rack.
In a clean wok, add in the Vegetable Oil over medium-high heat. Then add in the Garlic, Thai Red Chilli, Dried Red Chillies, and Green Onions. Stir fry for a minute. Then add in the fried Shrimp. Sprinkle over a generous amount of Salt and Pepper mix. Toss everything well.
Remove from heat and transfer to a serving plate. Garnish with some chopped coriander and serve with Lime wedges.
Video
Notes
Remember to butterfly the Shrimp for the best possible result. Use a sharp paring knife to make a top slit across the back of the prawns all the way to the end of the tail. The Shrimp is still intact and opens as a nice butterfly shape. Leave the tail shell on for a nice look.
Do not use regular salt when making Salt and Pepper Mix. Always use Sea Salt.
When serving, squeeze some Lime juice on top and dip the Shrimp in the Salt and Pepper Mix for the best taste.