Cantonese pepper and salty shrimp from The Wok - Recipes and Techniques (page 448) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 02, 2025

    This recipe requires a number of steps but none are difficult and the resulting dish is worth it. I decided not to deep fry the shrimp at the end, so they were delicious but no crispy shells.

  • JoanN on May 14, 2022

    This was a fussier recipe than any I’ve made before but it was worth every bit of effort. The salt and pepper blend looks like dirt resulting in a not-very-photogenic finished dish, but when it tastes this good, who cares? I debated whether or not to serve it on rice, but I had some left over in the fridge so went with it. Glad I did. It was a way to scarf down all the aromatics. I started out eating the shells, but they weren’t quite as crispy as I would have liked. Ended up just sucking off most of the spices then peeling and eating the shrimp. Delicious.

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