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Sichuan Pepper-Salt Prawns




Source of Recipe


tom Douglas


List of Ingredients




1/2 teaspoon szechuan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon kosher salt
1/4 cup peanut oil
1 lb large shrimp, peeled,shelled and deveined
4 tablespoons cornstarch
2 tablespoons minced garlic
3 tablespoons serrano chilies, seeded and minced
limes, for garnish


Recipe



To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
Do not let them burn.
They may smoke and pop like popcorn; this is OK.
Remove the pan from the heat; set aside to cool slightly.
In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
Transfer to a bowl and combine with the salt.
Set aside.
To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
Add the garlic, chile pepper and pepper-salt mixture.
Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
Remove from the heat.
A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.