Monday, February 15, 2010
Here are some new modifications to the fried rice recipe: Stir fry the rice with ground Sichuan peppercorns and salt. Cut up 1 sheet of seaweed into small strips and add just before adding the eggs to the rice.
Modified from Sichuan Peppercorn Shrimp by Sang Yoon, published in Food & Wine
This is really spicy!
1 1/2 tsp Sichuan peppercorns
1 pound large shrimp, shelled and deveined
3 scallions, thinly sliced
3 garlic cloves, minced
1 large jalapeno (or 2 small ones), deseeded and thinly sliced.
1 dried red chili
1 Tbsp fresh lime juice
a bit of sesame oil for drizzling
Toast Sichuan peppercorns in dry skillet on medium heat for about 30 seconds, until fragrant. Use a mortar and pestle to grind the peppercorns to a powder, with a few pinched of salt.
Toss shelled and deveined shrimp with 1 tsp of the ground Sichuan peppercorns.
Heat 1 Tbsp oil in saute pan at medium. Add the shrimp and stir fry until almost cooked through, about 4 minutes. Set shrimp aside.
Add more oil if necessary. Add the scallions, minced garlic, jalapenos, and red chili. Cook until the scallions and garlic are softened, about 5 minutes. Add remaining peppercorns, shrimp and lime juice, and stir until the shrimp are cooked through. Drizzle with sesame oil and serve.