📝 About This Recipe
Inspired by the vibrant night markets of Northern China, these fried skewers (Zha Chuan'er) are a masterclass in texture and bold, aromatic spices. Each skewer is flash-fried to golden perfection and dusted with a signature 'Zha Fen' spice blend of toasted cumin, chili, and Sichuan peppercorns. It’s an addictive, soul-warming street food experience that perfectly balances crunchy exteriors with juicy, tender interiors.
🥗 Ingredients
The Proteins
- 500 grams Lamb shoulder or Pork belly (cut into 1-inch cubes with some fat included)
- 12 pieces Large Shrimp (peeled and deveined)
- 300 grams Beef Flank (thinly sliced against the grain)
The Vegetables
- 2 large King Oyster Mushrooms (sliced into thick rounds)
- 1 medium Lotus Root (peeled and sliced into 1/4 inch rounds)
- 1 Green Bell Pepper (cut into bite-sized squares)
The Marinade
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Cornstarch (to lock in moisture)
The Signature Spice Dust
- 3 tablespoons Cumin Seeds (toasted and coarsely ground)
- 2 tablespoons Chili Flakes (use Gochugaru or Chinese crushed chilies)
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground)
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
Frying Medium
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning during the frying process.
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2
In a large bowl, mix the lamb, beef, and shrimp with the soy sauce, Shaoxing wine, grated ginger, and cornstarch. Let marinate for 20 minutes.
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3
Prepare the spice dust: In a dry pan over medium heat, toast the cumin seeds and Sichuan peppercorns until fragrant (about 2 minutes). Grind them coarsely using a mortar and pestle or spice grinder.
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4
Mix the ground spices with the chili flakes, salt, and garlic powder in a small bowl. Set aside.
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5
Thread the marinated meats and prepared vegetables onto the soaked skewers. Ensure the pieces are snug but not overly crowded to allow even cooking.
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6
Pat the vegetable skewers (lotus root, mushrooms) completely dry with paper towels. Any moisture will cause the oil to splatter.
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7
Fill a deep pot or wok with vegetable oil and heat to 350°F (175°C). Use a kitchen thermometer for accuracy.
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8
Carefully lower 3-4 skewers into the oil at a time. Do not overcrowd the pot as this will drop the oil temperature and lead to greasy skewers.
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9
Fry meat skewers for 2-3 minutes until golden brown and cooked through. Fry vegetable skewers for 1-2 minutes until the edges are crisp.
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10
Remove skewers using tongs and drain briefly on a wire rack or paper towels.
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11
While the skewers are still hot and glistening with a bit of oil, generously sprinkle the spice dust over all sides.
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12
Transfer to a serving platter and serve immediately while piping hot.
💡 Chef's Tips
Always include a bit of fat on your meat skewers; the fat renders during frying and provides the best flavor. For extra crunch, lightly dredge the vegetable skewers in a thin layer of cornstarch before frying. Adjust the 'numbness' of the spice blend by adding more or less ground Sichuan peppercorns. If you don't have a thermometer, dip a wooden chopstick into the oil; if steady bubbles form around it, the oil is ready. Make sure the spice dust is applied immediately after frying so it adheres to the surface.
🍽️ Serving Suggestions
Serve with a ice-cold Tsingtao beer or a refreshing plum juice (Suanmeitang) to cut through the spice. Pair with a side of smashed cucumber salad (Pai Huang Gua) for a cooling contrast. Offer extra spice dust on the side for those who want an extra kick. Serve alongside grilled flatbread (Nan) to soak up the aromatic oils. A side of pickled radishes provides a bright acidity that cleanses the palate between skewers.