Description
Szechuan Salt and Pepper Shrimp (Prawns) is a flavorful Asian appetizer featuring crispy, deep-fried shrimp coated in a spicy and aromatic szechuan pepper salt mix. The shrimp are crunchy on the outside with a juicy, tender inside, elevated by a kick from chili flakes and fragrant garlic. This easy-to-make dish is perfect as a snack or side, offering a delightful balance of heat, spice, and texture.
Ingredients
Scale
Shrimp and Coating
- 510 g head-on raw shrimp
- ¾ cup tapioca starch (or corn starch)
- Oil for deep frying
- 1 ½ tbsp neutral oil
- 4 garlic cloves (minced finely)
Szechuan Pepper Salt
- ¼ cup sea salt (or kosher salt)
- 3 tbsp szechuan peppercorn (2 tbsp if you prefer less spice and heat)
Seasoning
- ½ tsp roasted szechuan pepper salt (prepared from above)
- 1 tsp crushed red pepper flakes (chili flakes)
- Extra szechuan salt and crushed red pepper/chili flakes for tossing
Instructions
- Prepare the Szechuan Pepper Salt: Toast the szechuan peppercorns lightly in a dry skillet until fragrant, then grind them coarsely along with the sea salt to create the szechuan pepper salt mixture. Set aside for seasoning the shrimp.
- Clean and Prep the Shrimp: Clean the raw shrimp by deveining and rinsing them well while keeping the heads on. Pat them dry thoroughly to ensure they crisp up well during frying.
- Coat the Shrimp: Toss the dried shrimp in tapioca starch (or corn starch) evenly to coat each piece. This starch coating is key for achieving a crispy exterior when fried.
- Heat Oil for Deep Frying: In a deep frying pan or wok, heat enough neutral oil (such as vegetable or canola) to about 350°F (175°C) for deep frying. Maintain a steady medium-high heat throughout the frying process.
- Fry the Shrimp: Fry the coated shrimp in batches to avoid overcrowding, cooking them for about 2 to 3 minutes per batch until golden brown and crispy. Remove from oil and drain excess oil on paper towels.
- Sauté Garlic and Season: In a separate skillet or wok, heat 1 ½ tbsp neutral oil over medium heat. Add the minced garlic and cook until fragrant and slightly golden. Toss the fried shrimp back into this pan.
- Toss with Seasonings: Sprinkle the fried shrimp with the prepared roasted szechuan pepper salt and crushed red pepper flakes. Toss everything together thoroughly so the shrimp are evenly coated with the spicy seasoning and garlic oil.
- Serve: Transfer the seasoned shrimp to a serving plate. Optionally, sprinkle some extra szechuan salt and chili flakes for increased flavor and spice according to taste. Serve immediately while hot and crispy.
Notes
- Cleaning the shrimp is the most time-consuming step; to save time, use shrimp already cleaned and deveined.
- Tapioca starch creates a lighter, crispier crust compared to corn starch, but both work well.
- Adjust the amount of szechuan peppercorns to control the heat level as preferred.
- Use neutral oil with a high smoke point for deep frying to avoid burning.
- Serve these shrimp as a delicious appetizer or side dish for an Asian-inspired meal.
Nutrition
- Serving Size: 1 shrimp
- Calories: 44 kcal
- Sugar: 1 g
- Sodium: 175 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 32 mg
