Crevettes Sel et Poivre
Crevettes frites croustillantes, sautées avec ail frit, piment frais et un mélange sel-poivre relevé.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the seasoning
Toast the peppercorns in a dry pan over medium heat for about 1 minute, shaking the pan, until fragrant. Grind them finely with the salt and sugar, using a mortar or spice grinder.
- 1 tsp Sichuan or black peppercorns
- ½ tsp white peppercorns
- 1½ tsp flaky sea salt
- ½ tsp sugar
✅ C'est prêt quand : peppercorns smell fragrant and the ground mix looks fine and even
Prepare the shrimp
Pat the shrimp completely dry with paper towels; any water will make the oil spit and stop the shells getting crispy. Toss the shrimp in the cornstarch until lightly and evenly coated.
- 500g shrimp
- 4 tbsp cornstarch
✅ C'est prêt quand : shrimp are dry and covered in a thin, even layer of cornstarch
Fry the shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the garlic, chilies and scallions
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the seasoning
Toast the peppercorns in a dry pan over medium heat for about 1 minute, shaking the pan, until fragrant. Grind them finely with the salt and sugar, using a mortar or spice grinder.
- 1 tsp Sichuan or black peppercorns
- ½ tsp white peppercorns
- 1½ tsp flaky sea salt
- ½ tsp sugar
✅ C'est prêt quand : peppercorns smell fragrant and the ground mix looks fine and even
Prepare the shrimp
Pat the shrimp completely dry with paper towels; any water will make the oil spit and stop the shells getting crispy. Toss the shrimp in the cornstarch until lightly and evenly coated.
- 500g shrimp
- 4 tbsp cornstarch
✅ C'est prêt quand : shrimp are dry and covered in a thin, even layer of cornstarch
Fry the shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the garlic, chilies and scallions
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Jiao yan (salt and pepper) is a classic Cantonese technique: seafood or meat is fried crisp, then tossed with garlic, chili and a seasoned salt. It's a staple of Hong Kong's seafood restaurants and late-night dai pai dong street stalls.
The same treatment is used for squid, tofu and pork chops.
⭐ Why It's Famous
It's simple, fast and addictive — crunchy, salty, garlicky and just spicy enough to want another.
💡 Fun Fact
In Cantonese restaurants the shells are meant to be eaten — frying makes them as crisp as a cracker.
Hong Kong & Guangdong
22.32°N, 114.17°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!