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Asian/Hawaiin | |
| 1 1/2 teaspoons Sichuan peppercorns 1 pound large shrimp�shelled, deveined and butterflied Salt 1/4 cup vegetable oil 3 scallions�2 coarsely chopped, 1 thinly sliced 3 garlic cloves, minced 3 jalape�os, seeded and thinly sliced 1 dried pasilla or small ancho chile, seeded and very thinly sliced 1 tablespoon fresh lime juice Chile-sesame oil, for drizzling | |
| 1. In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt. 2. In a medium skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate. 3. Heat the remaining 3 tablespoons of vegetable oil in the skillet. Add the chopped scallions, garlic, jalape�os and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute. Add the shrimp and lime juice and stir until the shrimp are just cooked through, 1 minute. Season with salt and transfer to a bowl. Garnish with the sliced scallion, drizzle with the chile oil and serve. | |
Unrated | |
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