Photograph of the finished Salt and pepper shrimp

China · Tôm chiên xóc muối tiêu

Salt and pepper shrimp

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.5 kg
  • Photograph of Cornstarch Cornstarch 200 g
  • Photograph of Coarse salt Coarse salt 40 g
  • Photograph of Black pepper Black pepper 40 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 20 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Oil Oil 1.4 l
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Dried chillies Dried chillies 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut off the shrimp's antennae, leave the shell on, then make a slit along the back to remove the black vein.
  2. 2 Leaving the skin on is essential; the crispy, edible skin is the most flavorful part.
  3. 3 Roast coarse salt with peppercorns and Sichuan peppercorns in a dry pan for 2 minutes, then coarsely grind them.
  4. 4 Pat the shrimp dry, then coat them with cornstarch and deep-fry in oil at 195 degrees Celsius for exactly 90 seconds.
  5. 5 Fry over high heat and very quickly to achieve a crispy crust while keeping the meat juicy.
  6. 6 Sauté minced garlic and chili peppers in a dry pan, then add the shrimp and toss with roasted salt and pepper.

With an appliance

  • Air fryer 28 min

    Replace step 4: spray evenly with oil, then steam in a hot air oven at 205 degrees for 8 minutes; the shrimp shells will be almost as crispy as when deep-fried.

Start cooking