Deep Fried Shrimp With Spicy Salt Recipe

Prepare Shrimp

Rinse and pat the shrimp dry with paper towels. Trim any remaining shell if desired but leave tails on for presentation if you prefer.

In a medium bowl combine kosher salt, white pepper and Shaoxing wine. Add the shrimp and toss to coat. Let sit 5 minutes to marinate.

Add the egg white to the shrimp and gently toss until each shrimp is lightly coated. This will help the batter adhere. Chill in the refrigerator while you prepare the coating (about 10 minutes).

Make Dry Mix

In a shallow bowl or wide plate whisk together cornstarch, all-purpose flour, rice flour (if using) and baking powder until evenly combined.

In a separate small chilled bowl combine cold sparkling water (or ice water) with a few tablespoons of the dry mix to make a slightly thick, lacy batter. You want a batter that clings to the shrimp but is not too heavy — adjust with more water or dry mix to reach a lightly thick ribbon consistency.

Heat oil in a deep pot or wok to 350°F (175°C). If you don’t have a thermometer, test with a small bit of batter — it should sizzle and crisp immediately and float.

First Fry (Set)

Remove shrimp from the fridge. Lightly dust each shrimp with the dry mix, then dip into the batter so each shrimp is evenly coated. Carefully lower a few shrimp at a time into the hot oil — do not overcrowd. Fry for 45–60 seconds until pale golden and just set. Remove to a wire rack or paper towel-lined tray.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the shrimp again in batches for 30–45 seconds, or until deep golden and crisp. This double-fry method yields a light, crunchy exterior with tender shrimp inside. Drain on a wire rack or paper towels.

Toast and Grind

While shrimp fry, toast the Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant (watch carefully to avoid burning). Let cool slightly, then crush or grind coarsely in a mortar and pestle or spice grinder.

In a small bowl combine the ground Sichuan peppercorns, sea salt, crushed red pepper flakes, garlic powder, onion powder and lime zest (if using). Mix well. Taste and adjust heat or salt as desired. If you like a bright herb finish, stir in the chopped cilantro now or sprinkle cilantro over finished shrimp.

To apply: while shrimp are still hot, sprinkle the spicy salt over them evenly, tossing gently so the seasoned salt adheres to the hot surface. Alternatively serve the spicy salt in a small dish for dipping.

Arrange the fried shrimp on a platter, garnish with sliced scallions and optional cilantro. Serve immediately with lime wedges on the side for squeezing over the shrimp.

If you served the spicy salt on the side, provide small bowls for guests to dip. Best enjoyed hot and crisp.