Even though I’m not a fan of whole black peppercorns in food, and don’t even get me started on peppercorn crusted steaks.. I really like Sichuan peppercorns and pink peppercorns. Their flavors are so much different, at least to me. That tingle that the Sichuan peppercorns give your mouth is very pleasant. Honestly, these shrimp take minutes to prepare, in fact, if it takes you longer you are doing it wrong!!
For the Recipe:
oil for frying
1 lb. shrimp, shelled and deveined (I used the 14/16 but you don’t have to use that big)
2 tbsp. + 1 tsp.(for sprinkling over the cooked shrimp) Sichuan peppercorns, roasted then broken up in a mortar and pestle, you want them to still have some substance to them, not turned to powder
1 egg white, beaten in a bowl
1/2 c. cornstarch
1 tsp. salt (adjust to your taste)
Heat enough oil in a pan to deep fry the shrimp. I use my wok for this, the shape makes it perfect for deep frying. Coat the shrimp with the egg white. In a bowl add the cornstarch and 2 tbsp. peppercorns. Coat the shrimp in this mixture making sure to get some of the peppercorns on the shrimp. When the oil has heated up to about 350 degrees fry the shrimp, don’t overcrowd the pan. Cook for about a minute then flip, cooking another minute and a half or so until they are pink. Don’t let them cook too long or they will be tough. Place them on some paper towels or paper bags to drain, immediately sprinkle with the salt and the reserved 1 tsp. peppercorns.