This dish is so simple yet delectable. Minimal seasonings required yet packed with flavors. I love to chew on the shell of these shrimps because that's the best part. Even my Evy who hardly eat shrimps asked for more. Edda who complaint too spicy finished her share after I told her to eat with white rice then it won't be too spicy anymore. :P If you have a bottle of Szechuan peppercorns at home, this will be a great way to use it. Can substitute the shrimps with chicken too.
- 15 large shrimps
- 8 dried red chili, soften in hot water and drained
- 1/2 Tbsp. Szechuan peppercorns
- Shredded gingers
- 1/2 small red onion, sliced (yellow onion/scallion can be substituted)
Seasonings: 1/2 tsp. chicken stock granules and some soy sauce.
1. Season shrimps with salt and black pepper, coat with cornstarch and pan-fry until cooked. Dish out and set aside.
2. In the wok, add a little oil. When hot, add in dried chili and Szechuan peppercorns, stir-fry until fragrant, add in gingers and red onion. Stir-fry until onion is soften. Add in a little water and the seasonings.
3. Stir-fry well and add in the shrimps. Stir to coat and dish out to serve. Simple yet delicious.