Description
Szechuan Salt and Pepper Shrimp (Prawns) delivers a perfect balance of crispy exterior and juicy interior with bold flavors from roasted Szechuan pepper salt and crushed red chili flakes. This dish features lightly battered and deep-fried shrimp coated with a fragrant and spicy seasoning mix, creating an easy and flavorful appetizer or main course inspired by Chinese cuisine.
Ingredients
Scale
Shrimp
- 510 g head-on raw shrimp
- 1 ½ tbsp neutral oil
- ¾ cup tapioca starch (or corn starch)
- Oil for deep frying
Szechuan Pepper Salt Mix
- ¼ cup sea salt (or kosher salt)
- 3 tbsp Szechuan peppercorn (or 2 tbsp for less spice)
Seasoning
- ½ tsp roasted Szechuan pepper salt (prepared from above)
- 1 tsp crushed red pepper flakes (chili flakes)
- 4 garlic cloves (minced finely)
- Extra Szechuan salt and crushed red pepper/chili flakes for garnish
Instructions
- Prepare Szechuan Pepper Salt: Toast the Szechuan peppercorns in a dry pan over medium heat until fragrant, then grind them finely. Mix the ground peppercorns thoroughly with the sea salt or kosher salt. This forms your roasted Szechuan pepper salt to season the shrimp.
- Clean and Prepare Shrimp: Peel and devein the raw shrimp, leaving heads on as desired. Rinse and pat dry completely with paper towels to ensure crispiness when frying.
- Coat the Shrimp: Place the shrimp in a bowl and drizzle with neutral oil. Toss well to coat. Dredge the shrimp evenly in tapioca starch (or corn starch) until thoroughly coated on all sides.
- Heat Oil for Deep Frying: In a deep pan or wok, heat oil to approximately 180°C (350°F) sufficient for deep frying. Test oil readiness by dropping a small bit of batter; it should sizzle and float immediately.
- Deep Fry the Shrimp: Fry the coated shrimp in batches to avoid overcrowding. Cook for 2-3 minutes or until the shrimp turn golden brown and crispy. Use a slotted spoon to remove the shrimp and drain on paper towels to remove excess oil.
- Toss with Seasoning: While the shrimp are still hot, sprinkle generously with the roasted Szechuan pepper salt, crushed red pepper flakes, and minced garlic. Toss gently but thoroughly to ensure even distribution of flavors.
- Serve Immediately: Garnish with extra crushed chili flakes and Szechuan salt if desired. Serve the Szechuan Salt and Pepper Shrimp hot as a flavorful appetizer or main dish alongside steamed rice or dipping sauce.
Notes
- Cleaning the shrimp is the most time-consuming part; buy pre-cleaned shrimp to save time.
- Adjust the amount of Szechuan peppercorns and chili flakes to suit your spice preference.
- Tapioca starch gives the shrimp an extra crunchy texture; corn starch can be used as a substitute.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
- Serve immediately after frying to enjoy the peak crispiness of the shrimp.
- Leftover shrimp are best reheated in an air fryer or oven to maintain crispiness rather than microwaving.
Nutrition
- Serving Size: 1 shrimp
- Calories: 44 kcal
- Sugar: 1 g
- Sodium: 175 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 32 mg
