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LYL – Salt and Pepper Dry-Fried Shrimp

Another Wednesday, another wok adventure! Leave a link below to your blog post or a comment letting us know what you thought! You can also join in the conversation on the Wok Wednesdays Facebook page.


27 responses »

  1. I just made this shrimp dish – delicious is all I have to say. And the Sichuan peppercorns have an amazing aroma, especially right after they are crushed in the mortar and pestle. Very simple, perfect for a quick dinner if you can find someone else to wash, peel, and devein your shrimp, and worth the effort even if you can’t find anyone to help.

    • Or, you can really opt out by buying flash frozen jumbo shrimp in 2 pound packages. All ready to go. I heard Ina Garten, The Barefoot Contessa, once remark that if you’re cooking shrimp, it’s okay to go the frozen route (I hope Grace isn’t reading this!!!)

      • Mary, It’s funny that you think I would be such a “snob” about frozen shrimp.:-) Of course fresh is always the best, but the majority of shrimp sold in this country has been frozen. In NYC I buy shrimp at some of the more expensive stores, Citarella’s, Wild Edibles, and Lobster Bar and the majority of shrimp that they sell has been frozen and surprisingly it’s quite good. Occasionally they carry fresh shrimp but it’s not always available.

        Laura, were you using a shrimp deveiner? It’s a great little gadget that does make peeling and deveining shrimp a lot easier and faster.

    • I’m interested in how it went with salmon! Did the salmon fall apart?

      • The salmon did fine. Grace explains the velveting technique that helps keep the fish together and she suggests using a very light hand to stir-fry. It was very tasty.

    • Judy, Loved your post and was fascinated that your Sichuan peppercorn package gave the instruction to rinse for 5 mins and boil for 30 mins. I’ve NEVER heard of anyone preparing Sichuan peppercorns that way. Also, Sichuan peppercorns do give a tingling, numbing sensation to your mouth, however the quality of the peppercorns sold in this country is not the best so maybe that’s why you’re not getting that sensation. I’m so happy you tried the dry technique with salmon and got great results.

  2. Here’s my first entry to Wok Wednesdays! Classic dry fried pepper and salt-shrimp stir fry:

    • Welcome to Wok Wednesdays Betty Ann! In a million years I never dreamed of anyone trying to stir-fry while baking a pie. I’m glad the shrimp were still delicious! I shall be sure and warn readers in the future that i don’t recommend stir-frying when baking a pie. 🙂

      • Thanks, Grace! So kind of you to welcome me. Everyone can calm down now. The stir-fry salt shrimp was terrific & so easy. I was able to resuscitate it (see blog post). As for the Cherry Pie I made simultaneously, it came out ok, too. Yes, for the next WW, I vow to focus and work on the wok only, nothing else 🙂


    I just loved this dish. (Bad breath, I’m afraid.) This is my second entry and I am loving this cookbook and WW’s. Welcome Bettyann.

    • Thank you Melissa for buying mom the wok! Mary, I’m fascinated that you sugar brined the shrimp. I’ll have to test it to see what it’s like. The salt brining makes the texture of the shrimp “crisp,” versus mushy or soft shrimp. Have you ever brined with sugar before? I’m not sure what that does to shrimp. Anyway, your results look delish and I love your ever growing wok vocabulary. Wok -derful and Wok Wednesdays Wonk are brilliant!

    • Marlise, I agree, this is a finger licking delish recipe. I’ve been known to spoon every last bit of the ginger, garlic, pepper mixture out of the wok. The salty, peppery, spicy blend is addictive. Sorry peeling the shrimp was messy. Are you using the shrimp deveiner?

  4. Jill Warren Lucas, who woks with us, asked me to post this link from an article she wrote a little while ago that featured this recipe. (She’s on vacation in Mexico, lucky!)

  5. I did cook this on the right day, but it took me a couple days to check out the pictures and do the blog post. This recipe is awesome, and I learned A LOT in the last two weeks…

    • Rob, As a New Yorker who never gets to cook outdoors I’m fascinated by your stir-fry-grill set up. I know you wrote about it last week with your Kung Pao Chicken post but this was even more interesting since you now have the classic Chinese cast-iron wok. If you’ve got a powerful heat source this is the way to go. As you said it really imparts the coveted wok hay or “breath of a wok” flavor to stir-fries. Also, I’m so happy your mom inherited your carbon-steel wok and stove and is joining the fun!

    • Glad you loved the recipe Cathleen. Your photography is wonderful. As I mentioned in an earlier post the Sichuan peppercorns sold in this country often aren’t the best quality and that’s probably why you’re not getting the numbing, tingling sensation.

    • GG, Can’t wait to hear how the shrimp stir-fry cooks up on your camping trip. Did you see Rob’s post about stir-frying over charcoal on his grill? I’m delighted the vegetarian rice from Breath of a Wok s one of your favorites. Keep us posted on your camping stir-fry adventures!

      • That is my planned mode of cooking in the wok. I also cook alot in cast iron over charcoal. I love the way big pots of chili verde turns out in the cast iron dutch ovens. I’ll post some pictures of the cooking set up when we get there. I love cooking out doors.

    • If you have limited water for washing you can always clean your wok using salt with a little oil (a la wok facial from Sky). It’s a nice option and ecological. Looking forward to seeing the results.

  6. Pingback: One Year of Wok Wednesdays | wokwednesdays

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