Salt and Pepper Shrimp
Temptingly seasoned salt and pepper shrimp is a Cantonese dish that takes little effort to prepare and is a joy to eat. Jiao yan is the salt and pepper mixture that livens up the fried shrimp with a quick jolt of flavor. It is typically prepared with white pepper, or, for a fiery heat, with Sichuan peppercorns, but you can also use black pepper (if using Sichuan peppercorns, use 1 part peppercorns to 3 parts salt). Toasting whole peppercorns and then grinding them draws out even more flavor. This recipe makes more of the seasoning than you may need, but you can store the mixture and use it on tofu, chicken, pork chops or vegetables. Coating the shrimp in cornstarch and then shallow-frying makes for an irresistibly crunchy exterior and juicy interior. For the classic restaurant-style preparation, use head-on, shell-on shrimp (the shell is edible when fried), but use peeled shrimp if that’s easier, and don’t be shy with the salt and pepper mix. Serve either as an appetizer with a cooling drink, or with rice as a main dish.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon whole white or black peppercorns, or 5 teaspoons ground pepper
- 2 ¾teaspoons fine sea salt
- Vegetable oil, as needed
- 1pound large deveined shrimp, shell, head and tail on, or peeled
- ⅓cup cornstarch
- 6garlic cloves, finely chopped (see Tip)
- 2red or green chiles, seeded or unseeded, thinly sliced
- 1scallion, thinly sliced (optional)
Instructions
Step 1
If using whole peppercorns: In a large (12-inch) pan (you can use the same pan later to fry the garlic and toss the shrimp), toast the peppercorns over medium heat, stirring occasionally, until fragrant and they just start to pop and crackle, about 10 minutes. Set aside to cool completely. Transfer the peppercorns to a spice grinder or mortar and pestle, and finely grind. Combine with 2 1/2 teaspoons salt in a spice jar and seal. If using previously ground pepper: Combine the ground pepper and salt in a spice jar and seal. This is your salt and pepper spice mix.Step 2
To a separate large, heavy pan, like a cast-iron pan, add oil to a depth of about 1/2 inch, and heat over medium-high to 375 degrees. Place a wire rack on a sheet pan. (If desired, line the sheet pan with parchment for easier clean up.)Step 3
As the oil comes to temperature, place the shrimp in a small bowl and rinse with cold water. Drain and thoroughly pat dry, leaving just enough moisture for the cornstarch to adhere to the shrimp. In a medium bowl, combine the cornstarch with the remaining 1/4 teaspoon salt. Using tongs, toss the shrimp in the cornstarch until the shrimp are coated.Step 4
Fry the shrimp in 2 or 3 batches to not overcrowd the pan, until barely golden and crisp on the outside, about 2 minutes per side. Using tongs, transfer the shrimp to the prepared wire rack, and continue frying the rest.Step 5
In a large pan (the same one you used for the peppercorn) or wok, add 2 tablespoons of oil and the garlic and fry over medium heat, stirring continuously, until the garlic just starts to turn golden, about 2 minutes. Take care not to burn the garlic. Add the chile slices and stir to release their fragrance, about 30 seconds. Turn off the heat. Add the shrimp, sprinkle liberally with the salt and pepper mix (using half the mix is a good place to start), toss, garnish with scallion, if using, and serve.