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. More Shrimp Recipes
June 2007
Gallery
Credit:
© David Tsay
Recipe Summary
Ingredients
Directions
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.