These Szechuan Salt and Pepper Shrimp (Asian salt and pepper prawns) are packed with flavor! Crispy and crunchy on the outside with a little kick from the szechuan pepper salt mix and crushed chili flakes, and soft and juicy on the inside. EASY - This recipe is easy. Cleaning the shrimp is the most time consuming part, but you can also make it easier by buying shrimp that has already been cleaned.
510ghead-on raw shrimp18 oz / about 20 shrimp Or you can use cleaned large shrimp (without head/shell or tail)
½tsproasted szechuan pepper saltrecipe below
1tspcrushed red pepper flakeschili flakes
4garlic clovesminced finely
1 ½tbspneutral oil
¾cuptapioca starch or corn starch
Oil for deep frying
Extra szechuan salt and crushed red pepper/chili flakes
Roasted Szechuan Pepper Salt
¼cupsea saltor kosher salt
3tbspszechuan peppercorn2 tbsp, if you prefer less spice and heat
Instructions
Roasted Szechuan Pepper Salt
Place the salt and peppercorn in a dry pan. Heat over medium heat to dry roast the salt and peppercorns while moving them frequently on the pan to prevent them from burning.
¼ cup sea salt, 3 tbsp szechuan peppercorn
You will be able to smell the beautiful floral fragrance of szechuan peppercorns when it's done. Don't let it burn, as it will become bitter.
Remove from the heat and let it cool down. Grind the salt and peppercorns to a fine powder using a spice grinder or a mortar and pestle. Store in a jar with a tight lid and use as needed.
Cleaning Head-on Shrimp
If the shrimp is frozen, thaw them out in cold or room temperature water (not warm water).
510 g head-on raw shrimp
Using a pair of kitchen scissors/shears, snip off the sharp ends from the shrimp head (there’s a sharp point at the top of the head, and also the sharp mouth tips).
510 g head-on raw shrimp
Locate the space between the shrimp head and the point where the shrimp body shell starts. Using the shears, cut along the “spine” of the shrimp shell - from where it starts (just after the head), to about ⅔ of the way down.
510 g head-on raw shrimp
This will expose the intestinal tract (vein) of the shrimp. Remove this using a toothpick or under cold running water. Rinse the shrimp and place them on paper towels and blot to dry.
Preparing Crispy Szechuan Salt and Pepper Shrimp
Marinate the cleaned and dry shrimp with the roasted szechuan salt, crushed chili flakes, garlic and oil, for about 30 minutes - 1 hour.
510 g head-on raw shrimp, ½ tsp roasted szechuan pepper salt, 1 tsp crushed red pepper flakes, 4 garlic cloves, 1 ½ tbsp neutral oil
When you’re ready to fry the shrimp, heat oil in a saucepan (about 2 - 3 inches deep), to about 400°F.
Oil for deep frying
Place the tapioca flour or cornstarch in a dry plate.
¾ cup tapioca starch
Coat each shrimp with the starch, and fry in the hot oil (3 - 4 shrimp at a time - without overcrowding the pan), for 1 ½ - 2 minutes. Flip them over once half way through. Cook until they turn light golden and are crispy.
Place the fried shrimp on a paper towel or wire rack to drain the excess oil.
Once all the shrimp has been fried, place all the shrimp in a bowl and sprinkle extra roasted szechuan pepper salt, red pepper flakes and toss gently to mix.
Extra szechuan salt and crushed red pepper/chili flakes
Serve with sweet chili sauce and lime wedges. Enjoy!
Notes
Note about Roasted Szechuan Pepper Salt
If you like it spicy, then go with a 1:1 ratio of salt to peppercorns, if not I would recommend a 2:1 ratio. If you prefer something in between - then go with a 4:3 ratio (as in this recipe).
Note about the shrimp
If you prefer shrimp without the head, shell and tails, then you can remove it! You can also buy large shrimp that has already been cleaner and follow the recipe.