Total Time
30mins
Prep 15 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  1. 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.
  2. Do not let them burn.
  3. They may smoke and pop like popcorn; this is OK.
  4. Remove the pan from the heat; set aside to cool slightly.
  5. In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
  6. Transfer to a bowl and combine with the salt.
  7. Set aside.
  8. To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
  9. 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.
  10. Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
  11. 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.
  12. Add the garlic, chili pepper and pepper-salt mixture.
  13. 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.
  14. Remove from the heat.
  15. A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
Most Helpful

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.

Dimpi April 28, 2005

This was just AMAZING!! so simple to prepare but oh the flavours melded together wonderfully!!! a zillion thumbs up to this recipe, and I fully recommend this. Followed the recipe to the T. Thanks Meanie!

KitchenManiac November 15, 2003

This was a fantastic recipe - just to let you know that this is the first time I have given a Recipezaar recipe 5 stars - my highest has normally been 4, but for the quickness, ease and most of all, taste of this dish, it deserves a 5. I had a supply of Szechuan peppercorns and also of Thai white peppercorns, so it was all to hand, along with, of course the prawns, which were easy too, as they were deveined and frozen, so only needed to defrost, dust with corn flour and toss in the pan for a couple minutes and add the salt and pepper and chilli. Brilliant!

Bridget C April 26, 2008