Label
All
0
Clear all filters

Sichuan Pepper Shrimp

Rate this recipe

Preparation info
  • Serves

    4

    as a main
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

By Ching-He Huang

Published 2006

  • About

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...

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title