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Sichuan Peppercorn Shrimp

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Ingredients
  Sichuan peppercorns 1 1⁄2 Teaspoon
  Large shrimp 1 Pound, shelled, deveined and butterflied
  Salt To Taste
  Vegetable oil 1⁄4 Cup (4 tbs)
  Scallions 3 , 2 coarsely chopped, 1 thinly sliced
  Garlic 3 Clove (15 gm), minced
  Jalapenos 3 , seeded, thinly sliced
  Dried pasilla chilies/Small ancho chili 1 , seeded, thinly sliced
  Fresh lime juice 1 Tablespoon
  Chili sesame oil 1 Tablespoon (Adjust Quantity As Needed, For Drizzling)
Directions

1. In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt.
2. In a medium skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate.
3. Heat the remaining 3 tablespoons of vegetable oil in the skillet. Add the chopped scallions, garlic, jalapenos and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute. Add the shrimp and lime juice and stir until the shrimp are just cooked through. 1 minute. Season with salt and transfer to a bowl. Garnish with the sliced scallion, drizzle with chile oil and serve.

Recipe Summary

Cuisine: 
Chinese

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