Mmmm... stir-fried tiger shrimp coated in cracked Sichuan pepper and sea salt. This is a dish to be shared at the table. You must use your fingers when eating this one as the flavor is on the shell of the shrimp and by picking up the shrimp to shell them, those flavors transfer to your fingers – finger-lickin’ good! I sometimes vary the eating technique – simply hold the shrimp to your mouth and using your teeth and starting from the end, squeeze the succulent shrimp away from the shell... delightful.
© 2006 Ching-He Huang. All rights reserved.