Entree: China – Cantonese / Guangdong – 椒鹽蝦 ➤ ziu1 jim4 haa1 (Crispy wok-fried shrimp tossed with aromatic salt, white pepper, garlic, and chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20), tails on or off as preferred
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 1 egg white (about 30 g)
- 3 tbsp (24 g) cornstarch
- 1 tbsp (8 g) all-purpose flour
- 1/2 tsp (2.5 g) fine salt, for batter
- Vegetable oil for deep-frying
- For the salt-and-pepper mixture and stir-fry:
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (2 g) ground white pepper
- 1/2 tsp (1–2 g) ground Sichuan peppercorns (optional, for mild floral heat)
- 3 cloves garlic, thinly sliced (about 9 g)
- 3–4 dried red chilies, halved and seeds removed (about 6–8 g)
- 2 scallions, white and green parts separated and sliced (about 1.5 oz / 45 g)
- 2 tbsp (30 ml) neutral oil for wok tossing (if needed)

Instructions

1. Prepare the shrimp: Pat shrimp dry with paper towels. Toss shrimp with Shaoxing wine. In a bowl whisk egg white until slightly frothy, add the shrimp and coat. In a separate shallow bowl combine cornstarch, flour, and 1/2 tsp fine salt; dredge each shrimp to coat evenly and shake off excess.
2. Heat a deep pot or wok with enough vegetable oil for deep-frying to 350°F (175°C). Fry the shrimp in small batches until puffed and golden, 1.5–3 minutes depending on size. Do not overcrowd the oil. Transfer to a wire rack or paper towel-lined tray to drain.
3. Remove most of the frying oil from the wok leaving about 2 tbsp (or use a clean wok with 2 tbsp oil). Heat the wok over medium-high heat. Add sliced garlic and dried chilies and fry briefly until garlic turns golden and chilies are fragrant and slightly blistered, about 30–45 seconds; watch carefully to avoid burning.
4. Add the scallion whites and toasted peppercorns if using and stir 10–15 seconds. Return the fried shrimp to the wok and toss quickly to combine with aromatics.
5. Sprinkle the coarse sea salt and ground white pepper over the shrimp and toss once more until evenly distributed. Remove from heat, fold in scallion greens, and transfer to a serving plate. Serve immediately so shrimp remain crisp.