- 4
Ingredients
- 1 1/2 pounds medium-large shell-on shrimp (31 to 40 per pound)
- 2 tablespoons Chinese rice wine or dry sherry
- Kosher salt
- 2 1/2 teaspoons black peppercorns
- 2 teaspoons Sichuan peppercorns
- 2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable oil
- 5 tablespoons cornstarch
- 2 medium jalapeño peppers, stemmed, seeded and sliced into 1/8-inch rings
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 scallions, sliced thin on bias
- 1/4 head iceberg lettuce, shredded
Preparation
Step 1
Crispy Salt and Pepper Shrimp is a dish that is known in both the
Yunnan province of China and across the border in Vietnam. The shrimp are fried
in their shells, which turn delicate and crisp, and then tossed in a mixture of
chile pepper, Sichuan peppercorns, black pepper and salt. In order to ensure
our shrimp shells came out crisp rather than tough, we opted for smaller-sized
shrimp, coated them with a thin cornstarch slurry, and cooked them quickly in
very hot oil. In order to season them well, we placed half of the spice blend
into the slurry, and then added the remainder to the garlic and ginger paste
that is fried and tossed with the shrimp just before serving.
1. Adjust
oven rack to upper-middle position and heat oven to 225 degrees. Toss shrimp,
rice wine, and 1 teaspoon salt in large bowl, and set aside for 10 to 15
minutes.
2. Grind
black and Sichuan peppercorns in spice grinder or mortar and pestle until coarsely
ground. Transfer peppercorns to small bowl and stir in sugar and cayenne.
3. Heat
vegetable oil in large Dutch oven over medium heat until oil registers 385
degrees. While oil is heating, add 3 tablespoons cornstarch and 1 tablespoon
peppercorn mixture to shrimp and toss until well-combined and no lumps remain.
4. Carefully
add one-third of shrimp to oil and fry, stirring occasionally to keep shrimp
from sticking together, until light brown, 2 to 3 minutes. Using wire skimmer
or slotted spoon, transfer shrimp to paper towel-lined plate. Once paper towels
absorb any excess oil, transfer shrimp to wire rack set in rimmed baking sheet
and place in oven. Return oil to 385 degrees and repeat in two more batches,
tossing shrimp with coating mixture thoroughly before each batch.
5. Toss
jalapeño rings and remaining 2 tablespoons cornstarch in medium bowl. Shaking
off excess cornstarch, carefully add jalapenos to oil, and fry until crisp, 1
to 2 minutes. Using wire skimmer or slotted spoon, transfer jalapeno rings to
paper towel-lined plate. After frying, reserve 2 tablespoons frying oil.
6. Heat
reserved oil in 12-inch skillet over medium-high heat until shimmering. Add
ginger, garlic, remaining peppercorn mixture, and cook, stirring occasionally,
until mixture is fragrant and just beginning to brown, about 45 seconds. Add
shrimp, scallions, and 1/2 teaspoon salt, and toss to coat. Transfer shrimp to lettuce-lined
platter, sprinkle with jalapeño rings, and serve immediately.