Salt and Pepper Whole Shrimp (椒盐大虾)

Instructions

1. 1Pat shrimp completely dry; toss with Shaoxing wine and 2 g salt; rest 10 minutes.

   腌虾

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾壳干爽发哑、不湿亮。Shells look dry and matte, not wet.

   You know it's right when: 盘底无水。No water on the plate.

2. 2Dredge shrimp in cornstarch, shaking off the excess.

   拍粉

   🔍 Look for 1 分钟 · 1 minute

   Visual: 薄粉均匀、无疙瘩。A fine even dusting; no clumps.

   You know it's right when: 呈粉感、不成糊。Shrimp look chalky, not pasty.

3. 3Fry in 180 C oil for 90 seconds until shells turn red and crisp; drain.

   初炸

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 虾壳转亮橙红、变挺。Shells turn bright orange-red and stiffen.

   You know it's right when: 油泡明显变小。Bubbling quietens noticeably.

4. 4Raise oil to 200 C and re-fry 30 seconds for a brittle shell; drain.

   复炸

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 虾壳油亮、碰之沙沙响。Shells look lacquered and audibly crisp.

   You know it's right when: 虾浮起、捞勺手感变轻。Shrimp float and feel light on the skimmer.

5. 5In a dry wok, warm 15 ml oil with garlic, chili and scallion over low heat 20 seconds.

   爆料

   🔍 Look for Low heat 20 秒 · 20 seconds

   Visual: 蒜呈浅金、料头刚软。Garlic is pale gold, aromatics just soften.

   You know it's right when: 出香不焦。Fragrance rises without any browning.

6. 6Return shrimp; sprinkle in the blended salt, peppercorn and remaining salt; toss hard 20 seconds.

   翻椒盐

   🔍 Look for High heat 20 秒 · 20 seconds

   Visual: 椒盐细点均匀附着、不焦。Spice salt clings in a fine speckle; nothing burns.

   You know it's right when: 香气冲、带焦麻。Aroma is sharp, toasty and peppery.