Sichuan Peppercorn Shrimp
Sang Yoon has been going to what he calls Los Angeles’s “real” Chinatown—the Chinatown in Monterey Park, California—every week for the past five years. Those visits inspired these Sichuan peppercorn-coated shrimp; stir-frying them with two kinds of chiles gives them all kinds of heat. A spice-infused American white ale, like the smooth Allagash White or the lightly citrusy Lost Coast Great White would be great with this dish.
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