Wednesday, October 2, 2013

Dry-Fried Salt & Szechuan Peppercorn Shrimp (Jiao Yan Su Xia)

I adapted this recipe from Grace Young's, which can be found on her website at www.graceyoung.com . The seasonings are quite simple - salt & ground Szechuan peppercorns, minced garlic, ginger, and sliced jalapeños. I've adjusted the proportions and garnished the shrimp with chopped scallions before serving. It's called 'dry-fried' because the shrimp and other ingredients are sautéed in a bit of oil without the addition of a sauce. Really fragrant and delicious! Can be eaten as is or with a bit of steamed white rice.


Ingredients:
1 lb. large shrimp (21-25), peeled & deveined

2 tsp. salt*
3/4 tsp. ground Szechuan peppercorns*
1/2 tsp. sugar

*Or, use 1 tsp. of pre-blended peppercorn salt (I like the one from Penzey's Spices)

1 tbsp. minced garlic (about 3 cloves)
1 tbsp. minced fresh ginger
2 jalapeños, seeded & thinly sliced
1 scallion, minced (for garnish)

2 tbsp. vegetable oil

1. First prep the shrimp according to this technique (will give the shrimp a "bouncy," crisp texture): http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html

2. Combine 2 tsp. of salt, 3/4 tsp. ground Szechuan peppercorns, and 1/2 tsp. of sugar in a small bowl (alternatively, you can substitute the salt and ground peppercorns with 1 tsp. of pre-blended peppercorn salt).

3. Heat 1 tbsp. of oil in a wok or saute pan over high heat until quite hot. Add the garlic, ginger and jalapeños and stir-fry for about 10 seconds, then push to the side of the pan. 

4. Add the shrimp in a single layer in the pan and sauté for about 1 minute (do not move them at all during this time) until they start to sizzle. Add the remaining 1 tbsp. of oil, then stir fry for another minute. 

5. Sprinkle the salt-peppercorn-sugar mixture over the shrimp and cook an additional 1-2 minutes. 

6. Remove shrimp to a serving platter and garnish with minced scallions. Sprinkle some additional salt-peppercorn on the shrimp just before serving. 



Szechuan peppercorn powder, salt and sugar. 

This is a pre-blended salt and peppercorn mixture from Penzey's.

 Minced scallion, ginger, garlic, slice jalapeños.

 Saute the ginger, garlic and jalapenos in 1 tbsp. of oil.

Shove the ginger, garlic and jalapenos to the side of the pan, then add the shrimp in a single layer. Cook for 1 minute or until sizzling, without moving or flipping the shrimp. 


Add the remaining 1 tbsp. of oil to the pan and saute the ingredients together for about 1 minute. Sprinkle the salt-peppercorn-sugar mixture over the shrimp and cook an additional 1-2 minutes.

Remove the shrimp to a serving plate and garnish with the minced scallions. Sprinkle a bit more of the Peppercorn-salt mixture over the shrimp before serving. Great with steamed white rice.


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