Salty, with crunch and slight spicy, these shrimp are so delicious and easy to eat. The are a great appetizer or part of a main meal.
By The Woks of Life
Before we start, I want to clarify something about the “pepper” in “Salt and Pepper Shrimp.” When I search for “salt and pepper (??)” on Chinese cooking sites, the pepper element used most in China seems to be Sichuan peppercorns, but for recipes like Salt and Pepper Pork Chops that you order from a Cantonese restaurant, the pepper used is usually white pepper. I’ve come to the conclusion that anything works: white pepper, black pepper, Sichuan peppercorns, or a combination. Whatever strikes your fancy, or whatever you happen to have in your spice cabinet.
The salt and pepper mixture is toasted to give it more flavor and fragrance, and it’s very easy to make. The ratio is usually 2:1 pepper to salt. I strongly suggest you use sea salt for this recipe; it has better flavor.Print
The Woks of Life is a blog written by a family of four living between the U.S. & China. When not packing or unpacking suitcases, they're sharing their travels and culinary exploits--from traditional Chinese to modern dishes for the everyday cook. For all the generation X's and Y's out there who love the Chinese food their parents made, but have no idea how to make it, this family's got your back!