Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
as a mainEasy
15 min
Published 2006
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...
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
Advertisement
Advertisement
No reviews for this recipe