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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (390g) Recipe makes 2 servings The following items or measurements are not included below: szechuan peppercorns white peppercorns |
||
| Calories 556 | ||
| Calories from Fat 279 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.0g | 47% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 13.1g | ||
| Polyunsaturated Fat 10.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 345mg | 115% | |
| Sodium 776mg | 32% | |
| Potassium 484mg | 13% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.5g | ||
| Protein 46.9g | 93% | |
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Ingredients
- 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
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Bridget C
On Apr 26, 2008
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!
From: Nado2003
On Apr 7, 2008
The flavors are great. I think I must not have used enough oil or the temperature was not hot because my prawns were not so crispy. Thank you.
From: Gay Gilmore
On Jun 20, 2004
The recipe poster himself provided me with a package of these peppercorns and I had been dying to try this recipe. It was delicious. The aroma from the toasting peppers was really unlike anything I had tasted before. The serrano chilies bring the perfect amount of freshness and snap to the shrimp. There was some confusion about whether the recipe required peeled shrimp or not (ingredients say so, but directions mention shells later). We used peeled, frozen for convenience and I'm glad I did because there is less hassle at the table. Unfortunately, our shrimp was not completely thawed so there was some early concern about whether the cornstarch was sticking and/or doing what it was intended to do because of excess liquid, but the finished product was just fine. I would be sure to completely thaw and pat dry the shrimp next time out — and there will be a next time — Kathy DesRosiers actually cooked this dish, but I was right beside her the whole time 
Paired with Green Onion Pancakes Green Onion Pancakes, 79216 Ginger Sesame Asparagus and 90126 Aromatic Sticky Rice.
From: Ilovemy4kids
On Feb 16, 2007
We do not have serrano chilis here, so we just used regular chili peppers. A delicious dish that was enjoyed by all. Thank you for posting.
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