Recipe by Aunt Cookie
This recipe is an adoptee from the RecipeZaar account. I will repost here when I have tried the recipe. Rest assured that I won't change the recipe, though...it seems to be pretty popular as is. Enjoy! Source: tom Douglas
Top Review by Dimpi
This is delicious! I used szechuan peppercorns for the first time and was delighted with its flavor. The shrimp is super easy to make and has a delicate crust from the cornstarch. I added a single serrano chili with seeds and it was plenty hot! Thanks MC for a wonderful recipe.
- 1⁄2 teaspoon szechuan peppercorns
- 1⁄2 teaspoon white peppercorns
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup peanut oil
- 1 lb large shrimp, peeled, shelled and deveined
- 4 tablespoons cornstarch
- 2 tablespoons minced garlic
- 3 tablespoons serrano chilies, seeded and minced
- lime, for garnish
Directions See How It's Made
- To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
- Do not let them burn.
- They may smoke and pop like popcorn; this is OK.
- Remove the pan from the heat; set aside to cool slightly.
- In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
- Transfer to a bowl and combine with the salt.
- Set aside.
- To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
- Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
- Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
- With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
- Add the garlic, chili pepper and pepper-salt mixture.
- Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
- Remove from the heat.
- A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.