Dinner Tonight: Hong Kong Salt Shrimp Recipe – a delicious recipe with peppercorns, salt, five-spice powder, black pepper, shrimp, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Add the Sichuan peppercorns to a dry non-stick skillet set over medium-high heat. Toast them quickly until they are dark and fragrant. Transfer to a mortar and grind.
2
Add three tablespoons of the salt to the same skillet set over medium heat. Stir occasionally for about 3 minutes, or until the salt turns gray. Combine it with the ground Sichuan pepper and five-spice powder.
3
Pour enough oil to come halfway up a medium-sized pot. Bring the temperature of the oil up 350u00b0F. Add the shrimp and cook until they turn red, which should take less than a minute.
4
Add the rest of the salt to a skillet set over medium-high heat. Add the cooked shrimp and stir quickly until coated with salt. Then transfer directly to the salt mixture. Toss until coated. Serve the shrimp on a platter, with the rest of the salt mixture on the side.
113
kcal
Calories
27
g
Protein
Protein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 teaspoon Sichuan peppercorns, 4 tablespoons salt, 1 1/2 teaspoons five-spice powder, 1 1/2 teaspoons black pepper, and more.
Yes, Dinner Tonight: Hong Kong Salt Shrimp Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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