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Salt and pepper shrimp is called 椒盐大虾 /jiāoyán/. Jiao Yan is a style of dish that the food is deep fried until crispy and then sprinkled with the Jiaoyan seasoning. The pepper in the name refers to Sichuan peppercorn. Its unique citrus aroma and the numbing effect stand out the crispiness and make this dish special.
TO MARINADE THE SHRIMP (SERVES 3)
1 lb of shrimp, peeled and deveined
1/2 tsp of salt
1.5 tsp of soy sauce
1.5 tsp of Chinese cooking wine
1/2 inch of ginger, grated
3 cloves of garlic, grated
1 tbsp of cornstarch for the marinade
1 cup of potato starch for the coating
TO MAKE THE JIJAOYAN SALT AND PEPPER SEASONING
3 tbsp of sea salt
3 tbsp of Sichuan peppercorn
1/2 tbsp of black pepper
1/2 tbsp of white pepper
1/2 tbsp of chili powder
OTHERS
2 cups of oil for deep frying
2 red chili, sliced thinly
2 green chili, sliced thinly
2 scallions, diced
4 cloves of garlic, sliced thinly
1 inch of ginger, sliced thinly
INSTRUCTIONS
Toast the salt, Sichuan peppercorn, black pepper, and white pepper into the wok over low heat for a couple of minutes. Blend the spices in a grinder until fine. Last, mix in 1/2 tbsp of red chili powder. We usually make more than we need as Jiaoyan stays good in a sealed container at room temperature for six months. You can turn any crispy food into Jiaoyan style by simply sprinkling it.
Marinade the shrimp with salt, soy sauce, Chinese cooking wine, grated ginger, garlic, and 1 tbsp of cornstarch. Mix thoroughly.
Place 1/2 cup of cornstarch at the bottom of a big container. Add the shrimp. Then cover the shrimp with the other 1/2 cup of cornstarch. Put on the lid and shake well. Rest the shrimp in the container for 10 minutes so the starch has time to bond together. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.
During this time, dice the scallions; thinly slice the red and green chilies, garlic, and ginger.
Shake the shrimp in a sieve a few times to eliminate the excess starch. Next, fry the shrimp in 2 batches in 360 F oil for 1-2 minutes, depending on the size. Rest the shrimp on a rack for 15 minutes to drain the excess oil.
Double fry the shrimp in 400 F oil for 1-2 minutes or until crispy. Use paper towels to absorb the excess oil.
Put the pepper, garlic, and ginger in a sieve and fry them in the hot oil for 30 seconds. No need to fry the scallions.
Thoroughly mix the shrimp, chilies, garlic, ginger, and scallions. Sprinkle 2 tsp of that Jiao yan seasoning and toss well. Enjoy!
39 Comments
Wow very yummy recipe 😋😋😋👌
Yum , yum, and YUM!
This looks super yummy! I will deficiently try it
Boy then looked good 🙂
Thanks!
OH WOW.. This is one of my favorite dry prawn preparations.. I have to make it one day 😍😋😋😋😋
What type of Chinese cooking wine are you using? Shaoxing or michiu. The clear color tells me its michiu.
You are amazing ♥️🙏🇬🇾👍🏽
What An Excellent Video. And your Spice You shared can be used for Rubs to Smoke Meats, and to Fry Fish & Chicken.
I've enjoyed this recipe in Hong Kong on my many visits, it's been 20 years though. So watching You ;Prep, Mix, Fry and Garnish and of course Crunch had me Laughing and Yumming Out Loud. We will be making this soon.
Thank You So Very Much For Sharing.
Even mushrooms and onions insted of the prawns tastes awesome ❤️🤤 i Love the Salt and pepper Crunch! But i used a different Kind of pepper, and Not so much, for the Kids and husband 😅 kerala black pepper.. but i will Order some sechuan pepper soon i Hope 🤗
What a gorgeous blouse! And an interesting recipe!
I love your channel and all your recipes! I was watching you eat the shrimp and I was wondering if Asian people always eat the tail of a shrimp. I did not realize they could be eaten and I wondered what nutritional value they have.
Wonderful recipe – we just split half a kilo between us for Christmas lunch. Thanks!
🤓💕💕
Wow, I just made this recipe today and I was blown away. The taste is so good. Love those sechuan pepper in it!
Mandy you are an amazing cook. Your explanations are so clear and helpful, and all your recipes I tried so far are delicious and authentic. I love your tips and that really helps me a lot, I learned a lot! For example how to make gyoza dough and sechuan pepper salt and your chili oil from scratch, wow! Thank you!
Love your channel, and have copied many of your recipes! I don't know if you read comments, or answer questions, but if so, would you mind telling me about the portable gas burner used in this video? Exactly what I've been looking for! Can you share the brand name and model number? Thank you!
Hello, love your videos. They are always really educative! Thanks a lot. İ have a question. At my local chinese take out they sell salt and pepper chicken that İ love a lot. But it comes in a broth. İt is deep fried and then mixed with stir fried vegetables and finished with a broth and the salt pepper seasoning. Do you know this style of salt and pepper? How is the broth made? Can you please share your ideas? Thanks a lot in advance! Best regards, kubi
your recipe link goes to different recipe!
How much of the Szechuan pepper should we use? Thanks.
I made this dish last night – it was unbelievably delicious. For my palate though, 2 tsp. of the seasoning was too much in terms of saltiness. Other than that, the shrimp was so good. I am looking forward to leftovers today. Thanks Mandy for yet another wonderful and easy recipe.
Thank you!
Coconut shrimp🍤next.👍🏻I’m hopeful.👍🏻
Absolutely delicious recipe! I used shell, and head on. Thank you!!
I love my wok Mandy. I bought it when you originally put it on a preorder and have never looked back. Great design and truly non stick now that its so well seasoned. I cant wait to make this recipe! Thanks so much!
Your show is so excellent.
Making this on my way to the store! Thanks, love your videos❤
Recipe lists 1 cup potato starch?
Did she just eat the tail!? 😮
If frying with head-on shrimps is the frying time same or longer?
When did you add that seasoning that you grinded up in the beginning to the shrimp? I must have missed it somewhere
great video
I love her accent, it’s so southing to listen to 😍
Just made it. Coating not really crispy but I was a little scared of burning it on the second cook, but still nice. Was it supposed to be Potato Starch or Corn, recipe and video conflict.
I cut the veg probably too thin, best to go how shown in the video, but again not problem. The salt and pepper was bloody great. I used a bit less salt which were also flakes, can always add more if needed. The seasoning is so much more subtle than that in the UK takeways which are often just way too salty and not sure they even use the chinese pepper.
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Just made these, thank you for the recipe, i don't think i'm a fan of sichuan pepper, no matter how much i try to like it, it always leaves a metallic taste in my mouth. Great method though, i'll definitely make the shrimp and try a different seasoning next time.
Chào bạn .Cám ơn bạn đã chia sẽ ,bạn dịch ra tiếng việt đi,cho người nào không biết tiếng anh
I'll be right over Mandy. Save some for me.
Im obsessed with your videos
I keep making this. Made it a couple other ways, but i now stick with this!❤