Ingredients
Spice Mix
- 1 teaspoon whole Sichuan pepper
- ½ star anise
- ½ teaspoon sesame seeds
- ¼ teaspoon fennel seeds
- 4 teaspoon salt
Shrimp
- 300 g shell-on shrimp (or prawns), with or without heads
- 3 tablespoon corn starch (or tapioca starch)
- Neutral cooking oil, for deep or shallow frying
Aromatics & Garnish
- 2 tablespoon minced shallots, or onion
- 2 tablespoon minced red chili pepper
- 2 tablespoon minced green chili pepper
- 2 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 stalk scallions, finely chopped
Instructions
- Make the salt & pepper seasoning: In a pan, combine Sichuan pepper, star anise, sesame seeds, fennel seeds, and salt. Toast over low heat, stirring occasionally until the salt darkens slightly and the spices become very fragrant. Remove from heat and grind the mixture in a mortar or spice grinder. Set aside.
- Prepare the shrimp: Rinse the shrimp under running water, then pat dry thoroughly using kitchen paper. Add corn starch and gently stir to coat all the shrimp evenly with the starch for a crispy crust.
- Fry the shrimp (choose one method): Deep Frying: Heat about 800ml of neutral oil in a wok to 375°F (190°C). Carefully slide in the shrimp and separate any that stick together using chopsticks. Fry for about 90 seconds or until shrimp turn pink and crispy, then remove and drain.
Shallow Frying: Heat enough oil in a pan over high heat to cover half of the shrimp. When the oil starts to smoke, add shrimp without overlapping, frying in batches if necessary. Flip once the first side turns pink and crispy. Use a splatter screen or a partially covered lid to manage splashing. - Combine the dish: Pour out excess oil from the wok or pan, leaving a thin layer. Add minced shallots, red and green chili peppers, garlic, and ginger. Fry over medium heat for about 1 minute until aromatic. Return the fried shrimp to the pan and sprinkle with ½ teaspoon of the salt & pepper seasoning (or to taste). Toss well to season evenly. Garnish with chopped scallions, then dish out and serve immediately.
Notes
- You can use shell-on shrimp with or without heads according to preference; heads add extra flavor.
- For deep frying, use a wok and maintain oil temperature at 375°F (190°C) for best crispiness.
- Shallow frying requires careful attention to avoid overcrowding and managing oil splatter.
- Use corn starch or tapioca starch for a lighter, crispier coating.
- Adjust salt and spice quantity to taste after tossing the shrimp with the seasoning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
