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Crevettes Sel et Poivre

Name: Crevettes Sel et Poivre
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: CN
Ingredients: 500g large raw shrimp, shell on, deveined through the back; 1 tsp Sichuan or black peppercorns; ½ tsp white peppercorns; 1½ tsp flaky sea salt; ½ tsp sugar; 4 tbsp cornstarch; 6 cloves garlic, finely chopped; 2 fresh red chilies, sliced; 1 green chili, sliced; 3 scallions, finely chopped; 500ml neutral oil, for frying

Photo : Daily Food Shot / Unsplash

⏱

15m

Prépa

🔥

10m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Crevettes frites croustillantes, sautées avec ail frit, piment frais et un mélange sel-poivre relevé.

#chinese#cantonese#hong-kong#shrimp#seafood#fried#garlic#chili

Portions

Ingrédients

Nutrition

calories290

protein24g

carbs11g

fat17g

fiber1g

Par portion

Étapes

🔒

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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.

⏱1:00

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.

⏱1:00

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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Toss and serve

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History & Culture

The Story Behind the Dish

📍 Hong Kong & Guangdong📅 20th century🦐 CN

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.