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From This Weeks Menu
Salt-and-Pepper Shrimp
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A flavorful shrimp dish with a spicy peppercorn seasoning, served with rice.
Ingredients
- 1 teaspoon black peppercorns
- 1 teaspoon white peppercorns
- 1 teaspoon Sichuan peppercorns
- 1 1/2 cup cornstarch
- 2 pound jumbo shrimp
- 1 bunch green onions
- 6 clove garlic
- 2 tablespoon ginger root
- 1 each lime
Instructions
- Heat a large wok or skillet over high. Remove any stems from peppercorns if present. Add all peppercorns to wok; cook and stir until fragrant and smoking, 2 to 4 minutes. Carefully transfer peppercorns to a mortar and use a pestle to coarsely grind. Use a fine-mesh sieve to remove chaff.
- Place a wire rack on a sheet pan. Fill wok one-third full with oil. Heat over medium to 400°F.
- Place cornstarch in a large bowl. Add shrimp; toss until well coated. Remove shrimp from cornstarch, shaking off excess.
- Fry shrimp, six to eight at a time, in hot oil until light golden brown, 2 minutes. Using a slotted spoon, transfer cooked shrimp to the wire rack. Let oil reheat between batches. When all shrimp are cooked, carefully drain all but 2 Tbsp. oil from wok.
- Add quartered green onions, sliced garlic, and sliced ginger to wok. Cook and stir over medium until garlic and ginger are fragrant, 2 to 3 minutes. Remove from heat.
- Add fried shrimp and pepper mixture to wok. Toss until shrimp are well coated.
- Serve over hot cooked rice, garnished with lime wedges