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

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southerncooker

Reviews

1 reviews, average rating 5.0 / 5

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southerncooker

8 years ago

★ ★ ★ ★ ★ 5/5

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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.

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