Sichuan pepper shrimp

Last Updated on March 13, 2021 by Simon Fan

Sichuan pepper is an indispensable ingredient in many Sichuan dishes, to which it adds its signature aroma and a slight tingling sensation in the mouth.

It’s also a key component of Chinese Five Spice, arguably the most iconic Chinese spice blend used across China and beyond.

In my dish here, freshly ground Sichuan pepper makes the basis of a simple oil that’s tossed with poached and cooled shrimp. The oil accentuates the alluring characters of this unique spice, giving vigor and excitement to the shrimp.

The key to the dish is making a refined Sichuan pepper powder. You should only use the husks of the peppercorns. That means you need to first go through them to remove the stems and the shiny black seeds, which would give a gritty, sand-like texture to the powder if not discarded. Lightly toasting the husks before grinding gives you a more aromatic powder.

Cooking the shrimp properly is equally important. To avoid turning them into something rubbery and tasteless, which sadly are often served as shrimp cocktail at parties and receptions, you can use the following tips for juicy and flavorful shrimp:

• Use wild-caught shrimp instead of farm-raised ones if possible, and marinate them before cooking.
• Add aromatics to the poaching liquid.
• Gently poach the shrimp in the shell. The shells add flavors and protect the shrimp from overcooking.

This easy recipe is great for the summer. You can serve the shrimp at room temperature either as a main course for a light meal or as passed hors d’oeuvres at parties.

Sichuan pepper shrimp

Serves 2

Ingredients

4 teaspoons Sichuan peppercorns, stems and seeds removed
2 tablespoons vegetable oil
Pinch of chili powder (optional)
8 oz (230 g) medium shrimp in the shell
2 tablespoons Shaoxing wine
⅛ teaspoon salt

Poaching liquid
2 scallions, cut into 1-inch (2.5 cm) pieces
3 cups (720 ml) water
1-inch (2.5 cm) piece of ginger, thinly sliced
1 teaspoon Sichuan peppercorns
2 bay leaves
1 teaspoon salt

1 teaspoon Zhenjiang (aka Chinkiang) vinegar
Small cilantro leaves for garnish

Directions

1. In a small pan over low heat, lightly toast the Sichuan peppercorns until aromatic, about 2 minutes. Let cool, then use a spice grinder to grind them into a fine powder. In a bowl, mix the Sichuan pepper powder with the vegetable oil and chili powder.
2. To devein the shrimp, cut open one or two segments of the shell along the back of each shrimp. Make a shallow slit into the flesh with a paring knife, and lift out the vein with the tip of the knife or your fingers. In a bowl, mix the shrimp with the wine and salt, and let marinate for 10 minutes.
3. Add all the ingredients for the poaching liquid to a pot. Bring to a boil, then reduce to a gentle simmer. Cook for 10 minutes. Add the shrimp and the marinade to the poaching liquid, and stir to mix. Bring to a boil, then immediately turn off the heat. Remove the pot from the heat. Poach the shrimp for 2 minutes, then transfer them to a plate to cool. The poaching liquid can be strained and used for soups.
4. When the shrimp have cooled, peel the shells. Refrigerate the peeled shrimp if not serving right away, and bring them to room temperature before serving. Right before serving, mix the shrimp with the Sichuan pepper oil and vinegar. Adjust the seasoning as needed, and serve garnished with the cilantro leaves.