Servings: 2 as a main dish with rice or 4 as part of a multicourse meal
There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. If you can find fresh shrimp, you’ll really taste the difference in this recipe. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.
To roast Sichuan peppercorns, put them in a dry, cold wok, removing any tiny stems. Stir over medium-low heat for 3 to 5 minutes until the peppercorns are very fragrant and slightly smoking. Be careful not to let them burn. Once they’re cooled, grind them in a mortar, then store them in a jar.
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