I needed a protein dish to do with my leek soup. I started making these only a few weeks ago, but they are so good that I know my family will eat them whenever I make them. The last time my son-in-law, Chris, mentioned that they needed la jiao (hot pepper) to go with the hua jiao (flower pepper).
Karl’s Szechuan Salt & Pepper Shrimp III
1 lb. shrimp, cooked tails on
2 Tbs. Peanut oil
2 tsp. Szechuan Salt & Pepper
½ tsp. Chinese chili flakes
1 Green onion, white and green part, sliced finely and kept separate
1. Pat the shrimp dry with paper towels.
Tip: To get a good sear on the shrimp you want them to be as dry as possible. Wrap them in paper towels and let them dry in the refrigerator for half an hour.
2. Put the oil in a skillet. Preheat the pan, over high heat, until the oil is shimmering.
3. Add the dry shrimp and white parts of the green onions to the pan. Sprinkle half of the Szechuan Salt & Pepper and Chinese chili flakes over the shrimp. Cook, without stirring, for two minutes.
4. Flip the shrimp and sprinkle with the rest of the pepper and chili. Cook for one to two minutes more.
5. Transfer to a serving bowl and garnish with the green onion.
Tip: Provide a debris bowl for the tails.