Back to Classic Dry-Fried Pepper and Salt Shrimp All Reviews for Classic Dry-Fried Pepper and Salt Shrimp - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6093_020311_pepper_salt_shrimp.jpg

Ingredients Ingredient Checklist 2 tablespoons plus 1/2 teaspoon coarse salt 1 pound large shrimp (preferably fresh and not previously frozen), peeled and deveined 1/4 teaspoon sugar 1/4 teaspoon roasted and ground Szechuan peppercorns 2 tablespoons peanut or vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 teaspoon minced jalapeno chile, with seeds

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 6093_020311_pepper_salt_shrimp.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

6093_020311_pepper_salt_shrimp.jpg

6093_020311_pepper_salt_shrimp.jpg

Ingredients

Ingredients

  • 2 tablespoons plus 1/2 teaspoon coarse salt 1 pound large shrimp (preferably fresh and not previously frozen), peeled and deveined 1/4 teaspoon sugar 1/4 teaspoon roasted and ground Szechuan peppercorns 2 tablespoons peanut or vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 teaspoon minced jalapeno chile, with seeds

Directions

In a large bowl mix together 1 tablespoon salt and 4 cups cold water. Add shrimp and swish in the water using your hands for about 30 seconds. Drain. Repeat process with another tablespoon salt and 4 cups cold water; drain and rinse shrimp under cold running water. Pat dry with paper towels.

In a small bowl, mix together remaining 1/2 teaspoon salt, sugar, and ground Szechuan peppercorns; set aside.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until very hot. Add 1 tablespoon oil, garlic, ginger, and chile; cook, stirring with a metal spatula, until fragrant, about 10 seconds. Push garlic mixture to one side of wok and carefully add shrimp, spreading them in an even layer. Let cook, without stirring, 1 minute.

Add remaining tablespoon oil and cook, stirring, until shrimp just begin to turn orange. Sprinkle shrimp with salt mixture and continue cooking, stirring, until opaque, 1 to 2 minutes more.

Reviews (4)

 Add Rating & Review     6 Ratings   5 star values:        6    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Reviews (4)

Add Rating & Review     6 Ratings   5 star values:        6    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/04/2011   OOPs my bad..... just re-read it! Cant wait to try it either ~ tomorrow~ I too like the soaking the shrimp hint!!!  

Martha Stewart Member     Rating: Unrated       02/04/2011   Looks like she forgot the SALT in the dry spices you add at the end???  

Martha Stewart Member     Rating: Unrated       02/03/2011   This was a great segment! My daughter in law is Chinese and I am always looking for authentic dishes to make for her. Since her mother is a fantastic cook, I always feel a bit intimidated about trying something new with her. Now I won't! Thanks for an informative and enlightening program. I am anxious to try this!  

Martha Stewart Member     Rating: Unrated       02/03/2011   Thank you Martha for having Grace Young on your show, I enjoyed watching your whole show, and thank you Grace Young for sharing with us that rinsing the shrimp first in cold salt water makes them shrimp crunchy. Great to know!!! I will have to try this recipe, it looks delicious.

    Martha Stewart Member

    Rating: Unrated 02/04/2011

OOPs my bad….. just re-read it! Cant wait to try it either ~ tomorrow~ I too like the soaking the shrimp hint!!!

Rating: Unrated

Looks like she forgot the SALT in the dry spices you add at the end???

Rating: Unrated 02/03/2011

This was a great segment! My daughter in law is Chinese and I am always looking for authentic dishes to make for her. Since her mother is a fantastic cook, I always feel a bit intimidated about trying something new with her. Now I won’t! Thanks for an informative and enlightening program. I am anxious to try this!

Thank you Martha for having Grace Young on your show, I enjoyed watching your whole show, and thank you Grace Young for sharing with us that rinsing the shrimp first in cold salt water makes them shrimp crunchy. Great to know!!! I will have to try this recipe, it looks delicious.

All Reviews for Classic Dry-Fried Pepper and Salt Shrimp

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Classic Dry-Fried Pepper and Salt Shrimp

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest