There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as shatteringly crispy_and appealing to eat_as fried chicken skin, and a killer savory-spicy flavor profile.

A quick salt-rice wine soak improved the shrimp’s texture, plumping them, as well as contributing flavor; the Sichuan peppercorns gave the dish sparkling spice and aromatic piquancy, while black peppercorns provided a straightforward hit of heat.

We added the black peppercorns and Sichuan peppercorns along with cayenne and sugar to the coating and then fried more of the same with ginger and garlic to make a flavorful paste that we tossed the fried shrimp in for great depth. For an extra jolt of spiciness, we also fried a couple of thinly sliced jalapeños.

We like to use frozen shrimp; thaw them overnight in the fridge or under running cold water and blot them dry. Use a Dutch oven that holds 6 quarts or more for this recipe. Serve with steamed white rice.

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mhastings@wsjournal.com

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