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Szechuan Pepper-Salt Prawns (16) This recipe is an adoptee from the RecipeZaar account. I will repost here when I have tried the recipe. Rest assured that I won't change the recipe, though...it seems to be pretty popular as is. Enjoy! Source: tom Douglas
by Aunt Cookie · published 2002-08-19
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06 Transfer to a bowl and combine with the salt.
07 Set aside.
08 To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
09 Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
10 Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
11 With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
12 Add the garlic, chili pepper and pepper-salt mixture.
13 Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
14 Remove from the heat.
15 A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.