Crispy Salt and Pepper Shrimp (Learn to Make Salt and Pepper Anything)

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Salt and pepper shrimp is called /jioyn/. Jiao Yan is a style of dish that the food is deep fried until crispy and then sprinkled with the Jiaoyan seasoning. The pepper in the name refers to Sichuan peppercorn. Its unique citrus aroma and the numbing effect stand out the crispiness and make this dish special.

TO MARINADE THE SHRIMP (SERVES 3)
1 lb of shrimp, peeled and deveined
1/2 tsp of salt
1.5 tsp of soy sauce
1.5 tsp of Chinese cooking wine
1/2 inch of ginger, grated
3 cloves of garlic, grated
1 tbsp of cornstarch for the marinade
1 cup of potato starch for the coating

TO MAKE THE JIJAOYAN SALT AND PEPPER SEASONING
3 tbsp of sea salt
3 tbsp of Sichuan peppercorn
1/2 tbsp of black pepper
1/2 tbsp of white pepper
1/2 tbsp of chili powder

OTHERS
2 cups of oil for deep frying
2 red chili, sliced thinly
2 green chili, sliced thinly
2 scallions, diced
4 cloves of garlic, sliced thinly
1 inch of ginger, sliced thinly

INSTRUCTIONS
Toast the salt, Sichuan peppercorn, black pepper, and white pepper into the wok over low heat for a couple of minutes. Blend the spices in a grinder until fine. Last, mix in 1/2 tbsp of red chili powder. We usually make more than we need as Jiaoyan stays good in a sealed container at room temperature for six months. You can turn any crispy food into Jiaoyan style by simply sprinkling it.

Marinade the shrimp with salt, soy sauce, Chinese cooking wine, grated ginger, garlic, and 1 tbsp of cornstarch. Mix thoroughly.

Place 1/2 cup of cornstarch at the bottom of a big container. Add the shrimp. Then cover the shrimp with the other 1/2 cup of cornstarch. Put on the lid and shake well. Rest the shrimp in the container for 10 minutes so the starch has time to bond together. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.

During this time, dice the scallions; thinly slice the red and green chilies, garlic, and ginger.

Shake the shrimp in a sieve a few times to eliminate the excess starch. Next, fry the shrimp in 2 batches in 360 F oil for 1-2 minutes, depending on the size. Rest the shrimp on a rack for 15 minutes to drain the excess oil.

Double fry the shrimp in 400 F oil for 1-2 minutes or until crispy. Use paper towels to absorb the excess oil.

Put the pepper, garlic, and ginger in a sieve and fry them in the hot oil for 30 seconds. No need to fry the scallions.

Thoroughly mix the shrimp, chilies, garlic, ginger, and scallions. Sprinkle 2 tsp of that Jiao yan seasoning and toss well. Enjoy!