Home Chinese Recipes Salt and pepper shrimp 椒鹽蝦- How to cook (the best restaurant style)

Salt and pepper shrimp 椒鹽蝦- How to cook (the best restaurant style)

Salt and pepper shrimp 椒鹽蝦- How to cook (the best restaurant style)

Hello everyone. My name is KP Kwan from tasteasianfood.com. In this video, I want to share with you the method of how to prepare the Chinese salt and pepper shrimps. Salt and pepper shrimp is often served as one of the main course of the Chinese banquet, but it can also be an appetizer for the set meal.

Let’s take a look how to prepare it. You can get the recipe in the description right below the video and more information by following the link to the blog post. First clean the shrimps. Clean and trim off the legs, you can remove the head partially or leaving it intact for better presentation, but do not remove the shell and leave the tail intact.

Cut the shell open on the back of the shrimps and deveined. Transfer the schrimps into a colander, and drained. Then transfer the shrimps to a tray lined with kitchen paper towel. Put it aside and let it dry before deep-frying.

Making Szechuan pepper salt. We need two parts of Sichuan peppercorns and three parts of salt. Put the salt and Szechuan peppercorns in a pan, and toss it over low heat. When the salt starts to change to light yellow, about three minutes, remove.

Use a spice grinder to grind it to become powder. That is the Szechuan pepper salt. Now we prepare the aromatics. Bash and coarsely chopped the garlic, some ginger also coarsely chopped, and some scallions .

Use the white section only. Cut a bell pepper to add some red color to the dish. If you like hot and spicy, substitute with some red hot chilli. Coatthe shrimps with cornstarch before deep-frying.

Deep-fry the chrimps in hot oil at about 200 degrees for about 1 minutes. It is advisable to deep fry the shrimp in batches. They will not evenly cooked if it is too congested and may stick to each other in the oil.

Deep fry in hot oil (is) the key to create great flavor. Remove it from the oil once the shell turns pink and translucent. Saute the ginger, garlic and scallion until aromatic. Add the deep-fry shrimps and the Szechuan pepper salt into the wok.

Have a few quick stirs and flips. Add the red pepper. Remove immediately to avoid overcooking. Serve immediately. Salt and pepper shrimp is a main dish for the Chinese banquet, or as an appetizer when serving in a smaller quantity.

This is how I prepare the salt and pepper shrimp. If you liked this video, please subscribe to my YouTube channel by clicking the subscription button. Until then, I’ll see you again in the next video.

My name is KP Kwan. Bye for now.


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