Chinese Salt and Pepper Shrimp
Crispy Chinese Salt and Pepper Shrimp made with fragrant homemade Jiao Yan seasoning. This dish balances heat, spice, and savory aromatics for a cozy yet bold wok-fried seafood favorite.
Equipment
- wok or deep skillet
- spice grinder or mortar and pestle
- thermometer
- paper towels
- mixing bowls
Ingredients
- 1 tsp Sichuan peppercorns
- 1/2 star anise
- 1/2 tsp sesame seeds
- 1/4 tsp fennel seeds
- 4 tsp salt
- 300 g shell-on shrimp or prawns
- 3 tbsp cornstarch or tapioca starch
- neutral oil for frying
- 2 tbsp minced shallots
- 2 tbsp minced red chili
- 2 tbsp minced green chili
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 stalk scallions, chopped
Instructions
- Toast the Sichuan peppercorns, star anise, sesame seeds, fennel seeds, and salt over low heat until fragrant.
- Grind the toasted spices lightly to create the Jiao Yan seasoning and set aside.
- Pat the shrimp dry and coat evenly with cornstarch.
- Heat oil to 375°F (190°C) and fry the shrimp until crisp and pink.
- Drain the shrimp on paper towels to maintain crispness.
- Discard excess oil, leaving a thin layer in the wok.
- Add shallots, chilies, garlic, and ginger, stirring until fragrant.
- Return shrimp to the wok and toss with ½ teaspoon Jiao Yan seasoning.
- Add scallions, toss once more, and serve immediately.
Notes
Leftover Jiao Yan seasoning can be stored in an airtight jar for up to 2 months. It’s delicious on eggs, tofu, popcorn, or roasted vegetables.
Nutrition
Calories: 347kcalCarbohydrates: 20gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 480mgPotassium: 260mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 18mgCalcium: 90mgIron: 1.6mg