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Crispy Szechuan Pepper Shrimp

Yields1 Serving

Crispy Szechuan Pepper Shrimp with a Soy Mirin Marinade, Green Onion Aioli and Ginger Chili Pepper Puree

Serves 4 as an appetizer
 20 shell on shrimp, deveined
 4 cups canola oil for frying
 Soy Mirin Marinade, recipe follows
 Green Onion Aioli, recipe follows
 Ginger Chile Puree, recipe follows
 Flour Dredge, recipe follows
Soy Mirin Marinade
 1 egg white
 1 tablespoon soy sauce
 1 tablespoon aji mirin
 In a medium bowl combine all ingredients and stir to combine. Add shrimp, toss to coat.
 Marinade 2 hours
Green Onion Aioli
 2 bunches green onion, blanched, shocked in ice water bath and rough chop
 2 cloves garlic, peeled
  1” knob ginger, peeled and finely grated
 2 egg yolks
 1 tablespoon rice vinegar
 1 cup canola oil
 1 teaspoon sesame oil
Ginger Chili Pepper Puree
 1 jalapeno pepper, seeded
 1 fresno chili pepper, seeded
 1” knob ginger, peeled and finely grated
 2 cloves garlic
 ½ teaspoon kosher salt
 1/4 cup canola oil
Flour Dredge
 1 cup cornstarch
 1/2 cup rice flour
 1 tablespoon kosher salt
 1 tablespoon Szechuan pepper, toasted, cooled and ground
Soy Mirin Marinade Directions
1

In a medium bowl combine all ingredients and stir to combine. Add shrimp, toss to coat. Marinade 2 hours.

Green Onion Aioli Directions
2

In the bowl of a blender or food processor add green onion, garlic, ginger, egg yolks and rice vinegar and blend until smooth. Slowly add canola oil and pulse until emulsified. Drip in sesame oil. Stir to combine. Set aside.

Ginger Chili Pepper Puree Directions
3

In the bowl of a food processor or blender add jalapeno, fresno chili pepper, ginger, garlic and salt and blend until you’ve created a rough puree. Set aside. In a small sauce pan over medium heat add canola oil and heat until it shimmers. Add pepper puree and cook 2 minutes or until heated through. Remove from heat and set aside.

Flour Dredge
4

In a medium bowl combine all ingredients, stir to combine. Place marinated shrimp into bowl and toss to coat. Shake off any excess.
To fry: In a large saucepan over medium high heat add canola oil and heat until hot. Using tongs place dredged shrimp - 5 at a time - into hot oil and fry until golden brown. Remove from oil and toss shrimp with Ginger Chili Puree. To serve: Place shrimp on a serving plate and serve with Green Onion Aioli for dipping.