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Crevettes poivre et sel sur fond de bois

Salt and Pepper Shrimp

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4.92/5 (83)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Input, Main course
Cuisine: Chinese
Servings: 4 servings
Calories: 217kcal
Author: Marc Winer

Equipment

Ingredients

  • 450 g shrimp raw, peeled

Coating

  • 125 g cornstarch
  • salt and pepper, to taste

Seasoning

  • 1 teaspoon Sichuan peppercorns ground
  • 1 teaspoon salt

Stir-Fry

  • neutral oil
  • 6 cloves garlic thinly sliced
  • 2 red chilies fresh, thinly sliced
  • scallions, thinly sliced for garnish
US Customary - Metric

Procédé

  • Thoroughly pat the shrimp dry with paper towels.
    450 g shrimp
    crevettes séchées
  • On a plate or tray, mix the salt and cornstarch. Add the shrimp and toss until they are lightly coated.
    salt and pepper, to taste, 125 g cornstarch
    crevettes dans chapelure
  • In a small bowl, combine the salt and ground Sichuan pepper.
    1 teaspoon salt, 1 teaspoon Sichuan peppercorns
    Assaisonnement dans bol
  • Heat 1.5 cm of oil in a medium skillet or wok over medium-high heat until it reaches 190 °C. If you don't have a thermometer, dip a wooden spoon into the oil: small bubbles should quickly form around the cornstarch.
    neutral oil
  • Add the shrimp to the pan one by one in a single layer. Hold each shrimp by the tail, shake off excess cornstarch, and gently lower it into the oil. Cook in batches if needed. Fry about 2 minutes per side, until pale golden and curled.
    crevettes frites
  • Transfer the shrimp to a wire rack to drain.
  • Once all the shrimp are cooked, pour off the remaining oil into a bowl, leaving just a little in the pan. Remove any coating residue or it will burn.
  • Add the garlic and chilies to the wok over medium-high heat. Stir-fry for 1 to 2 minutes, until fragrant.
    6 cloves garlic, 2 red chilies
    ail et piment dans poêle
  • Add the shrimp and sprinkle with the salt-and-pepper mixture. Toss until evenly coated.
    assaisonnées
  • Transfer to a plate and garnish with scallions.
    scallions, thinly sliced

Notes

It's really important to remove any coating residue, even if that means discarding all the oil or switching pans/woks. If it burns, it will ruin the flavor. (Speaking from experience—RIP the shrimp from test no. 2.)

Nutrition

Calories: 217kcal | Féculents: 29g | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Graisses trans: 0.01g | Cholesterol: 181mg | Sodium: 161mg | Potassium: 304mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 75mg | Iron: 1mg
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