Salt-and-Sichuan-Pepper Shrimp

From Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

Cookbook

Author(s): Hsiao-Ching Chou

Page 207

Photo by southerncooker

Photos (1)

southerncooker

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

southerncooker

8 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

Delicious. Not to hard. I used headless already split and deveined shell on shrimp,and cornstarch for breading. I fried mine in a cast iron skillet instead of a wok.

Report