Dry-Fired Pepper & Salt Shrimp - Grace Young
Grace Young has been called the Stir-Fry Guru, Wok Advisor, and Stir-Fry Master by the New York Times, the Wok Queen by the Washington Post, and the Wok Evangelist by Chow.com. Her cookbook Stir-Frying to the Sky’s Edge won the James Beard Foundation’s Best International Cookbook Award.
Classic Dry-Fired Pepper and Salt Shrimp
There are many versions of this beloved dry stir-fry (see Dry Stir-Frying and Moist Stir-Frying, page 121). The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. In recent years my fishmonger has been carrying fresh shrimp, and in this recipe you can really taste the difference. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.
2 tablespoons plus ½ teaspoon salt
1 pound large shrimp, peeled and deveined
¼ teaspoon sugar
¼ teaspoon roasted and ground Sichuan peppercorns (see page 6)
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon minced jalapeño chili, with seeds
1. In a large bowl combine 1 tablespoon of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more tablespoon salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining ½ teaspoon salt, sugar, and ground Sichuan peppercorns.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 of contact. Swirl in 1 tablespoon of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 tablespoon oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.
Serves 2 as a main dish with rice or 4 as part of a multicourse meal.
From STIR-FRYING TO THE SKY’S EDGE by Grace Young. Copyright © 2010 by Grace Young. Reprinted by permission of Simon & Schuster, Inc, NY.