Black Pepper Shrimp

Tags: easy | fresh | quick
The secret to this recipe is in the freshness and quality of the large Tiger Shrimp. Grinding the Black and Szechuan peppers in a mortar is a sensory experience in itself. Cook it like Sandro and in no time you too will be shouting: ”Fresh! Nice! Done!”.

8 large tiger shrimps
1/4 cup rice flour
1/4 cup white flour
1 tbsp pink salt
2 tbsp black pepper
2 tbsp szechuan pepper
Wedge of lime

Dipping sauce:

3 tbsp mayonnaise
2 tbsp sweet chili sauce

In a glass bowl incorporate the white and rice flours. Mix well, add shrimps and coat well.

Deep fry shrimps 2 minutes & reserve in a bowl.

In a small pan heat black pepper and Szechuan pepper.

Remove from heat and crush in a mortar with a pestle & sprinkle on fried shrimps.

Serve with dipping sauce, steamed rice, freshly chopped coriander and a wedge of lime.

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