January 1, 2024
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Salt and Pepper Shrimp is another classic Chinese dish. This brings back many of my wonderful childhood memories. My parents used to make it at home or sometimes take me to restaurants to try this dish during special occasions. I remember how happy I was every time I had a mouthful of big shrimp. To celebrate the new year of 2024 and honor my childhood memories with my parents, I have recreated this dish.
This Salt and Pepper Shrimp is crispy outside and juicy inside. They are seasoned to perfection with the addicting salt and pepper mix. Every bite makes you crave for more and beyond satisfaction. The recipe is also simple and easy to make. If you are fan of shrimp like me, you are welcome to check out my Honey Prawns, Beer-Battered Sweet and Sour Prawns, and Sichuan Kung Pao Shrimp recipes.
SALT AND PEPPER MIX
For the Salt and Pepper mix, I use both Sichuan Peppercorns and Black Peppercorns for the best possible aroma and taste. For the Salt, you should always use Sea Salt and not regular salt. If you can, I recommend to make the Salt and Pepper mix from scratch instead of buying it from the store. It is really quick and easy to make at home. You will be so glad if you have tried it yourself.
HOW TO MAKE THIS SALT & PEPPER SHRIMP
1. Make the Salt & Pepper mix – In a frying pan, toast Sichuan Peppercorns and Black Peppercorns on medium heat for 1-2 minutes until fragrant. Then use a mortar and pestle to grind into fine powder. Transfer to a bowl. Add in the Sea Salt (don’t use regular salt!). Mix well. Salt and Pepper mix is ready.
2. Marinate the Shrimp – Slice down the back of Shrimp (without cutting in half) into a butterfly shape. In a bowl, mix together the Shrimp, Light Soy Sauce, Chinese Cooking Wine, and Egg. Set aside to marinate for 10-15 minutes.
3. Coat the Shrimp – In a large bowl, add in Cornstarch. Add in the Shrimp and some marinade. Use your hands to mix well the Shrimp and Cornstarch. Shake off extra starch.
4. Fry the Shrimp – In a wok, on high heat, add in enough Vegetable Oil for the Shrimp to float. Use a wooden chopstick to check the temperature of the oil. When there are small bubbles coming up quickly, the oil is ready. Add the Shrimp into the hot oil one at a time. Fry in batches. Cook for 2-3 minutes until golden. Drain on paper towel or a wire rack.
5. Assemble the dish – In a clean wok, add in the Vegetable Oil over medium-high heat. Then add in the Garlic, Thai Red Chilli, Dried Red Chillies, and Green Onions. Stir fry for a minute. Then add in the fried Shrimp. Sprinkle over a generous amount of Salt and Pepper mix. Toss everything well.
6. Ready to serve – Remove from heat and transfer to a serving plate. Garnish with some chopped coriander and serve with Lime wedges.
Haini’s Tips
• Remember to butterfly the Shrimp for the best possible result. Use a sharp paring knife to make a top slit across the back of the prawns all the way to the end of the tail. The Shrimp is still intact and opens as a nice butterfly shape. Leave the tail shell on for a nice look.
• Do not use regular salt when making Salt and Pepper Mix. Always use Sea Salt.
• When serving, squeeze some Lime juice on top and dip the Shrimp in the Salt and Pepper Mix for the best taste.
I hope you will enjoy making this Chinese Salt and Pepper Crispy Shrimp recipe. They are perfect snack food for a dinner party or a cozy and lazy night at home. You can also make them as appetisers or as a main course. Either way, this Salt and Pepper Shrimp works wonder. You won’t be able to stop eating after just one bite. Happy Cooking!
I wish every one a Happy New Year 2024!
MORE SHRIMP RECIPES
Sichuan Chili Shrimp with Korean Rice Cakes
Healthy Sautéed Shrimp and Broccoli with Garlic Sauce
Salt and Pepper Crispy Shrimp
Salt and Pepper Shrimp is crispy outside and juicy inside. They are seasoned to perfection with the addicting salt and pepper mix. Every bite makes you crave for more.
Print Pin Rate
Course: Appetizer, Dinner, Snacks
Cuisine: Chinese
Keyword: Crispy Shrimp, Salt and Pepper
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Marinate: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Author: Haini
Ingredients
- 18-20 large Shrimp, peeled and deveined, butterfly shape
- 1 cup Cornstarch
- 1 long fresh Thai Red Chilli, finely chopped
- 2 long dried Red Chilies, roughly chopped
- 2 Green Onions, sliced
- 1 tbsp Vegetable Oil + Oil for frying
- some Coriander for garnish
- Lime wedges to serve
Marinade
- 1 tbsp Light Soy Sauce
- 1 tbsp Chinese Cooking Wine
- 1 Egg, whisked
Salt and Pepper Mix
- 1 tbsp Sichuan Peppercorns
- 1 tbsp Black Peppercorns
- 1 tbsp Sea Salt
Instructions
In a frying pan, toast Sichuan Peppercorns and Black Peppercorns on medium heat for 1-2 minutes until fragrant. Then use a mortar and pestle to grind into fine powder. Transfer to a bowl.
Add in the Sea Salt (don't use regular salt!). Mix well. Salt and Pepper mix is ready.
Slice down the back of Shrimp (without cutting in half) into a butterfly shape. In a bowl, mix together the Shrimp, Light Soy Sauce, Chinese Cooking Wine, and Egg. Set aside to marinate for 10-15 minutes.
In a large bowl, add in Cornstarch. Add in the Shrimp and some marinade. Use your hands to mix well the Shrimp and Cornstarch. Shake off extra starch.
In a wok, on high heat, add in enough Vegetable Oil for the Shrimp to float. Use a wooden chopstick to check the temperature of the oil. When there are small bubbles coming up quickly, the oil is ready. Add the Shrimp into the hot oil one at a time. Fry in batches. Cook for 2-3 minutes until golden. Drain on paper towel or a wire rack.
In a clean wok, add in the Vegetable Oil over medium-high heat. Then add in the Garlic, Thai Red Chilli, Dried Red Chillies, and Green Onions. Stir fry for a minute. Then add in the fried Shrimp. Sprinkle over a generous amount of Salt and Pepper mix. Toss everything well.
Remove from heat and transfer to a serving plate. Garnish with some chopped coriander and serve with Lime wedges.
Video
Notes
- Remember to butterfly the Shrimp for the best possible result. Use a sharp paring knife to make a top slit across the back of the prawns all the way to the end of the tail. The Shrimp is still intact and opens as a nice butterfly shape. Leave the tail shell on for a nice look.
- Do not use regular salt when making Salt and Pepper Mix. Always use Sea Salt.
- When serving, squeeze some Lime juice on top and dip the Shrimp in the Salt and Pepper Mix for the best taste.
Did you make this recipe?Tag @hainisblog and hashtag it #cookcookgo on Instagram!
Author: Haini
Filed Under: Appetizers, Chinese, Dinner, Seafood, Shrimp, Side Dishes, Snacks
Tags: Chinese, Crispy Shrimp, Salt and Pepper, Shrimp
