Hot-and-numbing tiny fish (Ma la zi yu) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 280) by Fuchsia Dunlop

  • Szechuan pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
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  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, frozen shrimp for frozen whitebait, and ground cayenne pepper for Sichuan chile powder.

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Notes about this recipe

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, frozen shrimp for frozen whitebait, and ground cayenne pepper for Sichuan chile powder.

  • kitchen_chick on November 06, 2025

    I made this with cauliflower, and it was amazing. Chopped into bite-sized florets. Rinsed and drained so it's damp enough for the flour to cling to it. I skipped the marinating, and made sure to salt enough after frying.

  • kitchen_chick on May 03, 2016

    I agree. This dish is fabulous with shrimp. I've also used scallops. I don't deep fry often, but when I do this dish is at the top of my deep fry list.

  • evergreengirl on November 17, 2012

    Use shrimp instead!

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