Pepper, salt give shrimp big flavor
No recipe better showcases salt and pepper working in multiple ways and together than Chinese salt-and-pepper shrimp. The enticing dish has plump, moist fried shrimp, with shells as shatteringly crispy — and appealing to eat — as fried chicken skin and a killer savory-spicy flavor profile.
A quick salt/rice wine soak improved the shrimp’s texture, plumping them, as well as contributing flavor; the Sichuan peppercorns gave the dish sparkling spice and aromatic piquancy, while black peppercorns provided a straightforward hit of heat.
We added the black peppercorns and Sichuan peppercorns along with cayenne and sugar to the coating and fried more of the same with ginger and garlic to make a flavorful paste that we tossed the fried shrimp in for great depth. For an extra jolt of spiciness, we also
fried a couple of thinly sliced jalapenos.
We like to use frozen shrimp; thaw them overnight in the fridge or under running cold water and blot them dry. Use a Dutch oven that holds 6 quarts or more for this recipe.
Serve with steamed white rice.
CRISPY SALT-AND-PEPPER SHRIMP
Makes 4 to 6 servings From “Spiced,” by America's Test Kitchen
1½ pounds shell-on, mediumlarge shrimp (31 to 40 per pound)
2 tablespoons Chinese rice
wine or dry sherry Kosher salt
2½ teaspoons black peppercorns, coarsely ground
2 teaspoons Sichuan peppercorns, coarsely ground
2 teaspoons sugar
¼ teaspoon cayenne pepper 4 cups vegetable oil 5 tablespoons cornstarch 2 jalapeno chiles, stemmed, Crispy salt-and-pepper shrimp seeded, and sliced into
inch thick rings
3 garlic cloves, minced 1 tablespoon grated fresh
ginger
2 scallions, sliced thin on bias Shredded iceberg lettuce
Adjust oven rack to uppermiddle position and heat oven to 225 degrees. Set wire rack on rimmed baking sheet and line large plate with triple layer of paper towels. Toss shrimp with rice wine and 1 teaspoon salt in large bowl and let sit at room temperature for 15 minutes. Combine black peppercorns, Sichuan peppercorns, sugar and cayenne in small bowl.
Heat oil in large Dutch oven over medium heat until oil registers 385 degrees. Meanwhile, drain shrimp and pat dry with paper towels; wipe bowl dry with paper towels. Add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture and toss until well-coated.
Carefully add one-third of shrimp to hot oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown,
2 to 3 minutes. Adjust burner, if necessary, to maintain oil temperature between
375 degrees and 385 degrees. Using wire skimmer or slotted
spoon, transfer shrimp to prepared plate and let drain briefly. Transfer shrimp to prepared rack and keep warm in oven. Return oil to 385 degrees and repeat frying shrimp in 2 more batches, re-tossing each batch thoroughly with coating mixture before frying. Line plate with clean paper towels as needed.
Return oil to 385 degrees. Toss jalapeno rings with remaining 2 tablespoons cornstarch in separate bowl. Shake off excess cornstarch, then carefully add jalapeno rings to oil and fry until crisp, 1 to 2 minutes. Transfer jalapeno rings to prepared plate. After frying, reserve 2 tablespoons frying oil.
Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add garlic, ginger and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add shrimp, scallions and ½ teaspoon salt and toss to coat.
Line serving platter with shredded lettuce. Arrange shrimp on platter and sprinkle with jalapeno rings. Serve immediately.
PER SERVING: 370 calories, 16 g protein, 11 g carbohydrates, 1 g fiber, 2 g sugar,
28 g fat (2 g saturated), 143 mg cholesterol, 729 mg sodium