Recipes Sichuan Peppercorn Shrimp 4.0 (702) Add your rating & review 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. More Shrimp Recipes By Sang Yoon Sang Yoon Sang Yoon is a French-trained Korean-American chef known for his trailblazing Los Angeles gastropub Father’s Office, famous for its proprietary Office Burger. He is also the proprietor of the modern Southeast Asian fine-dining restaurant Lukshon and California-inspired yakitori restaurant Two Birds/One Stone. Food & Wine's Editorial Guidelines Updated on June 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Tsay Total Time: 40 mins Yield: 4 Ingredients 1 1/2 teaspoons Sichuan peppercorns (see Note) 1 pound large shrimp—shelled, deveined and butterflied Salt 1/4 cup vegetable oil 3 scallions—2 coarsely chopped, 1 thinly sliced 3 garlic cloves, minced 3 jalapeños, seeded and thinly sliced 1 dried pasilla or small ancho chile, seeded and very thinly sliced 1 tablespoon fresh lime juice Chile-sesame oil, for drizzling Directions In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt. In a medium skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate. Heat the remaining 3 tablespoons of vegetable oil in the skillet. Add the chopped scallions, garlic, jalapeños and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute. Add the shrimp and lime juice and stir until the shrimp are just cooked through, 1 minute. Season with salt and transfer to a bowl. Garnish with the sliced scallion, drizzle with the chile oil and serve. Notes Fragrant, mouth-numbing Sichuan peppercorns from China are increasingly available at Asian markets and on Web sites like thespicehouse.com. Suggested Pairing 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. Rate it Print