Classic dry-fried pepper and salt shrimp from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 166) by Grace Young

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

  • chawkins on July 10, 2024

    We enjoyed this. Made half a recipe heeding the advice of the previous comments, I reduced the salt in the brine to a third and it was well seasoned.

  • Zosia on December 10, 2016

    This was a big hit with family. The shrimp had great texture and, thanks to Rinshin's notes (I reduced the salt by one-third), were perfectly seasoned as well.

  • Rinshin on April 12, 2016

    This recipe was a total flop for me. All we can taste is salt and I did rinse out the salt well after soaking the shrimp in salt water. Although I had all the ingredients next to the wok, the speed and the heat turned the garlic, ginger and hot chile pepper into black bits before the shrimp went in. I thought I was being fast, but perhaps my heat was too high? My favorite version of this recipe has shell on and perhaps that protected the shrimp from being too salty.

  • Breadcrumbs on January 19, 2011

    p. 166 - We loved this dish. This is one of my favourites to eat in Chinatown and I’ve avoided making it at home until now for fear it wouldn’t be as good. Well, if we do say so ourselves, tonight we came pretty darn close to replicating it thanks to Grace Young! Based on the simplicity of ingredients and, cooking method, the only thing I can think of that helped make this dish restaurant-quality was the technique of soaking the shrimp in salt water, twice. I’ve definitely never done this before and even considered skipping the process here but since it was two quick soaks- 30 seconds each time I figured I’d give it a shot. The result was succulent shrimp that really popped when you bit into them. Superb!! 9k

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