📝 About This Recipe
A cornerstone of Cantonese 'Dai Pai Dong' street food, this Salt and Pepper Shrimp is a masterclass in texture and balanced seasoning. The shrimp are flash-fried to achieve a shatteringly crisp shell while remaining succulent and sweet inside, then tossed in a wok with a fragrant blend of toasted Sichuan peppercorns, garlic, and fresh chilies. It is a bold, addictive dish that perfectly captures the elusive 'Wok Hei'—the breath of a hot wok.
🥗 Ingredients
The Shrimp
- 1 lb Large Shrimp (shell-on, deveined, with tails intact)
- 1/2 cup Cornstarch (for dredging)
- 1 tablespoon Shaoxing Wine (for marinating)
- 2 cups Neutral Oil (such as peanut or vegetable oil for frying)
Signature Spice Blend
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 1 teaspoon Sea Salt (toasted)
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Granulated Sugar (to balance the heat)
The Aromatics
- 4 cloves Garlic (minced)
- 1 inch piece Ginger (finely minced)
- 2 pieces Red Bird's Eye Chili (thinly sliced)
- 1 piece Green Jalapeño (seeded and diced)
- 3 stalks Scallions (white and light green parts only, chopped)
- 1/4 cup Cilantro (freshly chopped for garnish)
👨🍳 Instructions
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1
Start by preparing the spice blend: Toast the Sichuan peppercorns and sea salt in a dry wok or skillet over medium heat for 2-3 minutes until fragrant and the salt turns slightly off-white.
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2
Grind the toasted peppercorns and salt using a mortar and pestle or spice grinder until they reach a fine powder. Mix in the white pepper and sugar, then set aside.
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3
Prepare the shrimp by trimming the long antennae and legs with kitchen shears. Pat them extremely dry with paper towels; moisture is the enemy of crispiness.
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4
Place the shrimp in a bowl and toss with the Shaoxing wine. Let them marinate for 5-10 minutes at room temperature.
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5
Just before frying, dredge each shrimp in cornstarch, ensuring they are evenly coated. Shake off any excess starch vigorously.
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6
Heat the neutral oil in a wok or deep heavy-bottomed pan to 375°F (190°C). The oil should be shimmering and slightly smoking.
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7
Carefully add the shrimp to the hot oil in batches to avoid crowding. Fry for 45-60 seconds per side until the shells are pink, opaque, and look 'blistered' and crispy.
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8
Remove the shrimp with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining shrimp.
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9
Drain all but 1 tablespoon of oil from the wok. Wipe out any burnt starch bits if necessary.
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10
Reheat the wok over high heat. Add the minced garlic, ginger, chilies, and scallions. Stir-fry rapidly for 30 seconds until the aromatics are golden and smell incredible.
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11
Return the fried shrimp to the wok. Sprinkle the prepared salt and pepper spice blend over the shrimp.
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12
Toss everything together over high heat for 30-45 seconds, ensuring the spices and aromatics cling to the crispy shells.
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13
Transfer immediately to a warm serving platter and garnish with fresh cilantro.
💡 Chef's Tips
Always use shell-on shrimp for this recipe; the shell protects the delicate meat from the high heat and provides the signature crunch. If you don't have Sichuan peppercorns, you can use black peppercorns, but you will lose that unique numbing sensation. Ensure your oil is hot enough (375°F) before adding the shrimp; if the oil is too cool, the shrimp will absorb the oil and become greasy rather than crisp. Work quickly once the aromatics are in the wok, as minced garlic burns easily and becomes bitter. For an extra-crispy result, you can 'double fry' the shrimp by returning them all to the oil for 20 seconds just before the final wok toss.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the aromatic spices. Pair with a cold, crisp Lager or a dry Riesling to cut through the salt and heat. Accompany with a simple stir-fried Bok Choy or Gai Lan for a complete meal. Provide a small dish of fresh lime wedges on the side for a bright, acidic pop. Serve as an appetizer alongside other Dim Sum classics like spring rolls or dumplings.