CantoneseMedium 30 min serves 2

Salt and Pepper Mantis Shrimp

Name: Salt and Pepper Mantis Shrimp
Total time: 30 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh mantis shrimp; cornstarch; egg, beaten; garlic cloves, minced; dried red chilies, whole; salt; Sichuan peppercorn, ground; vegetable oil for deep frying

椒盐皮皮虾 · jiāo yán pí pí xiā

家庭快手版 · Home version: Double-fried mantis shrimp with salt and pepper—a festive dish that's worth the effort.

Mantis shrimp is a seasonal delicacy in Southern China. The double-frying technique creates an incredibly crispy shell that cracks open to reveal sweet, succulent meat.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy Seafood

Ingredients

fresh mantis shrimp鲜皮皮虾🛒 local500 g
cornstarch玉米淀粉🛒 local3 tbsp
egg, beaten鸡蛋🛒 local1
garlic cloves, minced大蒜，切末🛒 local4 cloves
dried red chilies, whole干红辣椒🛒 local6 whole
salt盐🛒 local1 tsp
Sichuan peppercorn, ground花椒粉🏮 asian1/2 tsp
vegetable oil for deep frying炸油🛒 local1 liter

fresh mantis shrimp: Ask fishmonger to clean; remove the saddle on the head

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Make it vegetarian

Instructions

1Clean mantis shrimp: remove the saddle on the head, pull out the digestive tract from the tail. Rinse well and pat dry.
一定要吸干
2Coat shrimp in cornstarch, then dip in beaten egg, letting excess drip off.
均匀裹浆
3Heat oil to 170°C. Fry shrimp in batches for 2 minutes until lightly golden. Remove and drain.
不要 overcrowd 锅
🔍 Look for High heat 2 分钟 · 2 minutes
Visual: 皮皮虾变浅金黄色Shrimp turn light golden
You know it's right when: 油剧烈冒泡Oil bubbles vigorously around shrimp
4Increase oil to 190°C. Return all shrimp and fry for 1-2 minutes until deeply golden and crispy.
复炸是关键
🔍 Look for High heat 1-2 分钟 · 1-2 minutes
Visual: 外壳深金黄，噼啪作响Shell is deep golden and crackling
You know it's right when: 轻敲壳发出空心声Shell sounds hollow when tapped
5Heat 2 tbsp oil in a clean wok. Sauté garlic, chilies, and Sichuan peppercorn for 15 seconds.
快炒不焦
6Add fried shrimp and toss to coat with the seasoning. Sprinkle with salt and serve immediately.
快速翻匀

Tips

· Double-frying is essential for the crackling shell texture.
· Squeeze a lemon wedge over the top for brightness.
· Eat immediately—the crispiness fades fast.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library