This Chinese salt and pepper shrimp is a savory-spicy joy.
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 jalapenos.
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
Start to finish: 1 hour
1 1/2 pounds shell-on medium-large shrimp
(31 to 40 per pound)
2 tablespoons Chinese rice wine or dry sherry
2 1/2 teaspoons black peppercorns, coarsely ground
2 teaspoons Sichuan peppercorns, coarsely ground
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 cups vegetable oil
5 tablespoons cornstarch
2 jalapeno 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 225AdegF. 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 385AdegF. 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, two to three minutes. Adjust burner, if necessary, to maintain oil temperature between 375AdegF and 385AdegF. Using 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 385AdegF 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 385AdegF. Toss jalapeno rings with remaining 2 tablespoons cornstarch in separate bowl. Shake off excess cornstarch, then carefully add jalapeno rings to oil and fry until crisp, one to two minutes. Transfer jalapeno 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 1/2 teaspoon salt and toss to coat. Line serving platter with shredded lettuce. Arrange shrimp on platter and sprinkle with jalapeno rings. Serve immediately.
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|Publication:||Business Mirror (Makati City, Philippines)|
|Date:||May 30, 2019|
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