Szechuan Chili Shrimp (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g large shrimp, peeled and deveined
02 -
120 g all-purpose flour
03 -
1 tablespoon Szechuan peppercorns
04 -
80 ml vegetable oil, divided (60 ml plus 30 ml)
05 -
5 g fresh ginger, peeled and sliced into thin strips (approx. 5 cm piece)
06 -
8 dried red chillies, cut into 1 cm pieces
07 -
5 green onions, white parts chopped, green parts cut into 5 cm pieces
→ Sauce
08 -
80 ml low sodium soy sauce
09 -
10 ml sesame oil
10 -
30 ml Chinese Shaoxing wine
11 -
5 g sugar
# Step-by-Step Directions:
01 -
Coat shrimp thoroughly with flour, ensuring all sides are covered. Shake off any excess flour.
02 -
Toast Szechuan peppercorns in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Transfer to a mortar and pestle and grind into a fine powder. Set aside.
03 -
In a small bowl, mix soy sauce, sesame oil, Shaoxing wine, and sugar until sugar dissolves.
04 -
In a large skillet, heat 60 ml of vegetable oil over medium-high heat. Add shrimp in a single layer and cook for 2 to 3 minutes on each side, or until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
05 -
Wipe the skillet clean and add remaining 30 ml of vegetable oil. Heat over medium-high, then add ginger, dried chillies, and chopped white parts of green onions. Sauté for approximately 1 minute until fragrant.
06 -
Return shrimp to the skillet. Sprinkle with ground Szechuan peppercorns. Toss well, drizzle with prepared sauce, and continue tossing until evenly coated.
07 -
Remove from heat. Garnish with green parts of the onions. Serve hot with steamed rice if desired.
# Helpful Notes:
01 -
Toasting Szechuan peppercorns enhances their aroma and flavor; grind finely for even distribution.
02 -
For optimal crispiness, use a heavy-bottomed skillet such as cast iron; non-stick works as well.
03 -
If Szechuan peppercorns are unavailable, a combination of black pepper and coriander seeds can be substituted.
04 -
Baking alternative: Arrange coated shrimp on a lined sheet, bake at 200°C for 10–12 minutes per side until golden.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently to retain texture.
06 -
For longer storage, freeze cooked shrimp individually on a lined tray, then transfer to airtight container or freezer bag; reheat from frozen in the oven to restore crispiness.