Cook the shrimp for about 30 seconds on each side then transfer to a pan and season to taste with the salt and pepper mixture. In the wok, heat the reserved 2 tablespoons oil. Fry the garlic until ...

Set aside. Cut legs off shrimp. Devein, leaving on shells and tails. Pat dry with paper towels. In a large bowl, combine ...

2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook ...

For the third part of our series on spices, we turn to the Sichuan pepper, famous for its tingling ... 3 Tbsp oil, a pinch of salt, 200 ml water, 2 Tbsp sake, 2 Tbsp soy sauce, 1 Tbsp sugar ...

Cha choi (Sichuan preserved mustard ... rice wine, sugar, salt, pepper and cornstarch and mix thoroughly. Briefly rinse the sakura shrimp then drain them before blotting with paper towels.