Name: Sichuan Salt and Pepper Crispy Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Ingredients: 500 g tiger prawns; 4 tablespoons cornstarch; 2 tablespoons plain flour; 700 ml vegetable oil; 2 teaspoons sichuan pepper; 1 teaspoon salt; 1 teaspoon white pepper; 4 cloves garlic; 2 pcs red chilli pepper; 3 stems spring onion

Step by step process

Prep and coating

1
Sichuan crispy shrimp start with cleaning: devein the shrimp, rinse them, and pat them thoroughly dry with a paper towel so the coating sticks and the oil does not splatter while frying.
2
In a bowl, mix the cornstarch with the flour and a pinch of salt. Toss the dried shrimp in this mixture until evenly dusted, then gently shake off any excess.
TIP:
A thin layer of cornstarch on a well-dried surface helps create a distinctly crispy crust when baking. Use only a small amount so it does not leave a floury coating. It works just as well for fries, roasted potatoes, or cauliflower.

Frying until crispy

3
Heat the vegetable oil to 180 °C. Add the shrimp in small batches and fry for 2 to 3 minutes until golden and crispy. Transfer them to a rack or a towel to drain.
4
Dry-toast the Sichuan pepper in a pan until fragrant, then grind it coarsely in a mill and mix it with the salt and white pepper into an aromatic seasoning.
TIP:
Briefly toast the dried chili peppers in a dry pan until they begin to smell, then chop them. The released oils will intensify the heat and aroma of the dish.

Finishing in the wok

5
Heat a spoonful of oil in the wok and briefly, for about 30 seconds, saute the chopped garlic with the sliced chili until it fills the kitchen with aroma.
6
Add the fried shrimp and the scallions, sprinkle with the toasted seasoning, and toss quickly so the seasoning coats everything evenly. Serve right away, while they are hot and crispy.

More tips:

Sichuan pepper is not hot like chili, but it causes a gentle tingle on the lips and tongue. Buy it whole and grind it just before use, otherwise it quickly loses its lemony aroma.

You get the crispiest result when you dry the shrimp well before coating and fry them in small batches. An overcrowded pot lowers the oil temperature and the coating then soaks up fat.

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