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
Coriander
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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