Salt and Pepper Shrimp
Photo: Daily Food Shot / Unsplash
A Cantonese seafood-restaurant favourite: shell-on shrimp flash-fried until the shells turn crisp enough to eat, then tossed with fried garlic, fresh chili, scallions and a punchy salt-and-pepper mix.
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Start your free weekContinue with free accessMake the seasoning
Toast the peppercorns in a dry pan for 1 minute until fragrant, then grind finely with the salt and sugar.
Prepare the shrimp
Pat the shrimp completely dry with paper towels — any water will make the oil spit and stop the shells crisping. Toss with the cornstarch to coat lightly.
Fry the shrimp
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Fry the aromatics
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Toss and serve
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Make the seasoning
Toast the peppercorns in a dry pan for 1 minute until fragrant, then grind finely with the salt and sugar.
Prepare the shrimp
Pat the shrimp completely dry with paper towels — any water will make the oil spit and stop the shells crisping. Toss with the cornstarch to coat lightly.
Fry the shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the aromatics
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Toss and serve
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The Story Behind the Dish
Jiao yan (salt and pepper) is a classic Cantonese technique: seafood or meat is fried crisp, then tossed with garlic, chili and a seasoned salt. It's a staple of Hong Kong's seafood restaurants and late-night dai pai dong street stalls.
The same treatment is used for squid, tofu and pork chops.
⭐ Why It's Famous
It's simple, fast and addictive — crunchy, salty, garlicky and just spicy enough to want another.
💡 Fun Fact
In Cantonese restaurants the shells are meant to be eaten — frying makes them as crisp as a cracker.
Hong Kong & Guangdong
22.32°N, 114.17°E
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