Sichuan Pepper Stir-Fried Shrimp

Shrimp with firm, pearly flesh, seared over high heat. The sauce reduces until syrupy and glossy, releasing the sharp aroma of chili and the characteristic tingle of Sichuan pepper.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 317
• Protein: 32 g
• Carbs: 11 g
• Fat: 14 g

Ingredients

• 600 g Shrimp ( whole, peeled )
• 3 piece Garlic ( finely minced )
• 2 piece Thai chili ( sliced )
• 1 tsp Ginger powder
• 1 tbsp Sichuan peppercorn ( toasted and crushed )
• 3 tbsp Peanut oil
• 4 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tsp chili oil optional
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Shrimp preparation

   Peel the shrimp, keeping the tail for presentation. Score the back to remove the dark vein. Pat thoroughly dry with a cloth; wet shrimp won't sear, they'll boil.

2. Wok searing

   Heat the peanut oil in a wok or large pan until lightly smoking. Toss in the shrimp. They should turn red instantly and the flesh should become opaque.

3. Aromatics and deglazing

   Add minced garlic, sliced chili, ginger, and crushed Sichuan pepper. When the spice aroma fills the kitchen, deglaze with soy sauce, vinegar, and sugar.

4. Glazing and finishing

   Let it boil vigorously. The sauce should coat the back of a spoon and cling to the shrimp. Finish with chili oil and scallions for crunch.

Chef's tips

• Don't overcrowd the pan: if you have too many shrimp, stir-fry them in two batches to maintain high heat.
• Sichuan pepper should be dry-toasted for one minute before crushing to release its essential oils.
• If the sauce reduces too quickly, add a spoonful of water to maintain the gloss.

Storage

Consume immediately. Reheated shrimp becomes rubbery.