There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt-and-pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as shatteringly crispy – and appealing to eat – as fried chicken skin, and a killer savory-spicy flavor profile.
A quick salt-rice wine soak improved the shrimp’s texture, plumping them, as well as contributing flavor; the Sichuan peppercorns gave the dish sparkling
spice and aromatic piquancy, while black peppercorns provided a straightforward hit of heat.
We added the black peppercorns and Sichuan peppercorns, along with cayenne and sugar, to the coating and then fried more of the same with ginger and garlic to make a flavorful paste that we tossed the fried shrimp in for great depth. For an extra jolt of spiciness, we also fried a couple of thinly sliced jalapeños.
We like to use frozen shrimp; thaw them overnight in the fridge or under running cold water and blot them dry. Use a Dutch oven that holds 6 quarts or more for this recipe. Serve with steamed white rice.
CRISPY SALT-AND-PEPPER SHRIMP
1½ pounds shell-on medium-large shrimp (31 to 40 per pound)
2 tablespoons Chinese rice wine or dry sherry
2½ teaspoons black peppercorns, coarsely ground
2 teaspoons Sichuan peppercorns, coarsely ground
2 teaspoons sugar
¼ teaspoon cayenne pepper
4 cups vegetable oil
5 tablespoons cornstarch
2 jalapeño chiles, stemmed, seeded and sliced into 1/8 -inch-thick rings
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 scallions, sliced thin on bias
Shredded iceberg lettuce
Adjust oven rack to upper-middle position and heat oven to 225 deg. F. Set wire rack in rimmed baking sheet and line large plate with triple layer of paper towels. Toss shrimp with rice wine and 1 teaspoon salt in large bowl and let sit at room temperature for 15 minutes. Combine black peppercorns, Sichuan peppercorns, sugar and cayenne in small bowl.
Heat oil in large Dutch oven over medium heat until oil registers 385 deg. F. Meanwhile, drain shrimp and pat dry with paper towels; wipe bowl dry with paper towels. Transfer shrimp to now-empty bowl, add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture, and toss until well coated.
Carefully add one-third of shrimp to hot oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown, 2 to 3 minutes. Adjust burner, if necessary, to maintain oil temperature between 375 deg. F and 385 deg. F. Using a wire skimmer or slotted spoon, transfer shrimp to prepared plate and let drain briefly. Transfer shrimp to prepared rack and keep warm in oven. Return oil to 385 deg. F and repeat frying shrimp in two more batches, re-tossing each batch thoroughly with coating mixture before frying. Line plate with clean paper towels as needed.
Return oil to 385 deg. F. Toss jalapeño rings with remaining 2 tablespoons cornstarch in separate bowl. Shake off excess cornstarch, then carefully add jalapeño rings to oil and fry until crisp, 1 to 2 minutes. Transfer jalapeño rings to prepared plate. After frying, reserve 2 tablespoons frying oil.
Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add garlic, ginger and remaining peppercorn mixture, and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add shrimp, scallions and a ½ teaspoon salt, and toss to coat. Line serving platter with shredded lettuce. Arrange shrimp on platter and sprinkle with jalapeño rings. Serve immediately.
PER SERVING: 370 calories; 251 calories from fat; 28 g fat (2 g saturated; 1 g trans fats); 143 mg cholesterol; 729 mg sodium; 11 g carbohydrate; 1 g fiber; 2 g sugar; 16 g protein.
– Recipe from “Spiced”