Szechuan Pepper-Salt Prawns

READY IN: 30mins
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, 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.

Ingredients Nutrition


  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.

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