Salt and Pepper Crispy Shrimp
Salt and Pepper Shrimp is crispy on the outside and juicy on the inside, tossed in an aromatic and addictive salt and pepper seasoning. This easy Chinese shrimp recipe delivers bold flavor and a satisfying crunch in every bite, making it impossible to stop at just one.
Ingredients
- 18-20 large Shrimp, peeled and deveined, butterfly shape
- 1 cup Cornstarch
- 1 long fresh Thai Red Chilli, finely chopped
- 2 long dried Red Chilies, roughly chopped
- 2 Green Onions, sliced
- 1 tbsp Vegetable Oil + Oil for frying
- some Coriander for garnish
- Lime wedges to serve
Marinade
- 1 tbsp Light Soy Sauce
- 1 tbsp Chinese Cooking Wine
- 1 Egg, whisked
Salt and Pepper Mix
- 1 tbsp Sichuan Peppercorns
- 1 tbsp Black Peppercorns
- 1 tbsp Sea 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
- Butterfly the shrimp for the best texture and presentation — use a sharp paring knife to make a slit along the back of each shrimp, cutting through to the tail without separating it. This allows the shrimp to open into a beautiful butterfly shape while staying intact. For an extra elegant look, keep the tail shell on.
- Use sea salt, not regular salt — when making the salt and pepper mix, sea salt gives a cleaner, more balanced flavor and enhances the overall taste of the dish.
- Finish with a touch of freshness — just before serving, squeeze a little lime juice over the shrimp and dip them into the salt and pepper mix to bring out the flavors even more.
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