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Sichuan Salt and Pepper Shrimps

Posted By: ChinEAT Shop In: ChinEAT Recipes On: Comment: 0 Hit: 1523

How to better use ChinEAT Sichuan Pepper grains (red and green)? Try this Chinese recipe out!

Sichuan Salt and Pepper Shrimps or Sichuan Pepper Prawns, in Chinese 椒盐虾  jiāoyán xiā, is an extremely easy recipe that is going to change the way you look at salt from now on. The secret here is the salt because it is not just normal salt, it is Sichuan pepper salt, which is salt on another level. Why should you try this recipe?  Because you will discover not just savory flavors, but fresh numbing, aromatic, and spicy notes melting into this finely grounded powder. And the shrimps? well, the shrimps here are just a secondary thing, swap them with anything you like, and really focus on the flavors given by this unique salt.  Believe it or not, this salt is amazing on fried eggs, steaks, BBQ, even Italian tiramisu! What are you waiting for? Let’s start cooking!

INGREDIENTS: 

For the Sichuan Pepper Salt:

Dry chilies (2-3g)

Orange peel (1g)

•ChinEAT Sichuan peppercorns (30g of green + 30g of red)

Star anise (2 pieces)

Salt (30g)

Fennel (5g)

Cumin (1.6g)

Water (enough to soak and wash the Sichuan peppers)

White pepper and black pepper (0.5g each, optional)

For the Cooking:

•ChinEAT Green peppercorns (30g)

•ChinEAT Red peppercorns (30g)

Garlic (30g)

Ginger (30g)

Red onions (10g)

Green onions (10g)

Spring onion (final garnishing)

Shrimps (750g, unpeeled)

Starch (75g)

Oil

Sesame oil  

PROCESS:

Sichuan Pepper Salt:

[1] Start by measuring the ingredients we are going to be using for the Sichuan

pepper salt;

[2] Soak the Sichuan peppercorns into the water and rinse well;

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[3] Take the star anise and remove the seeds (bitter taste);

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[4] Besides the Sichuan peppercorns set all the rest of the spices and salt aside in a

container altogether;

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[5] Roast the Sichuan peppercorns into a heated skillet (4-5 minutes);

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[6] Pour in the rest of the spices (1-2 minutes cooking) and [7] the salt (2 minutes);

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[8] Set aside and let cool down (10 minutes);

[9] Ground everything with a mixer or mortar (filter it to obtain a finely grounded

powder);

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Cooking:

[1] Cut into thin dice green and red peppers, green onions, red onions, garlic and

ginger. Same thing for some spring onions (optional, to be added as a garnish

at the very end);

[2] Wash the shrimps, remove head, cut through the back peel, and remove the

string;

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[3] Quick blanch the shrimps (add some Shaoxing wine if you want), drain and set

aside;

[4] Put the starch on the shrimps and deep fry into oil (1 minute at 180°C, and 30

seconds at 200°C);

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[5] Oil into a preheated wok (1 tbsp) and go ahead with the aromatics: green and

red peppers, green onions, red onions, garlic, and ginger;

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[6] Stir well and let the oil infuse;

[8] Add some sesame oil or ChinEAT Sichuan Green Pepper Oil at the very end before

enjoying your shrimps.

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Your dish is ready!

Enjoy your meal and do not forget to write a comment below

and share this recipe with your friends!

ChinEAT~

 

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