Salt and Pepper Shrimp
椒盐虾
Crispy deep-fried shrimp seasoned with aromatic salt and pepper mixture and fresh scallions. A popular Cantonese dish with crunchy shells, tender meat, and fragrant spiced coating.
Servings
2-3 people
Prep Time
35 minutes
Cook Time
10 minutes
Spice Level
Mild
Ingredients
Instructions
Wash the Prawn clean, drain water, cut off half the head, butterfly the back.
Butterfly only the top part, which is the thickest 2-3 segments.
Add Salt and mix well, let marinate for about half an hour.
Prepare chopped Garlic and chopped Scallion, must have plenty of Scallion.
Cut Chili into segments, can omit if you don't like spicy.
Salt and Pepper can be made by mixing Sichuan Pepper Powder and Salt, plus some Chicken Bouillon.
The ratio of Sichuan Pepper Powder to Salt is 1:1, or slightly more Sichuan Pepper Powder than Salt, too little Sichuan Pepper Powder won't be fragrant. You can also use ready-made Salt and Pepper powder.
Heat the wok, oil at 70% heat.
Fry the Shrimp in two batches. After putting in the oil, don't stir, fry for about one minute then flip, make sure each one is flipped, flip and fry for another minute, then stir-fry a few times, drain oil and remove, fry the next batch the same way.
Must drain the water before putting in the oil, otherwise it will release water, plus the Salt on the Shrimp will make it easier to burn when it meets water.
After frying, remove the Shrimp and set aside.
Must wash the wok that fried the Shrimp clean, warm the wok, then low heat, add a little oil, warm oil.
Over low heat, add chopped Garlic and Chili segments, stir-fry a bit until fragrant.
Be careful not to burn the chopped Garlic.
Add the fried Shrimp, stir-fry a few times.
First add one-third or half of the Salt and Pepper, stir-fry a few times to test the saltiness before deciding whether to add more.
Add chopped Scallion, stir-fry and serve on a plate.
The Shrimp shell is crispy, the Shrimp meat is tender and fresh.
- Starting from step 9 is a mixing process, so be sure to keep the heat low, just ensure the pan is hot enough, because garlic and scallions need heating to release their aroma, while too high heat can easily burn them, and the shrimp will also become tough.
- During the cooking process of this dish, do not try to add wine or any other liquid ingredients, otherwise the shrimp shells will not be crispy.