I have been known to lick out the bowl after eating ice cream. I could have done the same thing with my wok after making this shrimp dish. OMG was it delicious. Instead, I used a wooden spoon to scrape out every last bit of seasoning and put it on top of my remaining sticky rice. This I savored.
This Wok Wednesday dish, Salt and Pepper Dry-Fried Shrimp, appears on page 166 of Grace Young’s Stir-Frying to the Sky’s Edge. It is the recipe I have unknowingly been waiting for. The one that says, you can cook like a Chinese master chef.
I followed the recipe exactly, except that I used 1/3 of a Poblano pepper instead of a Jalopeno pepper. I am still a little pepper-phobic, but since I used the Poblano in an earlier recipe, I trusted that I could handle the heat index (mild).
I shelled and devained the shrimp myself. This was quite a messy job. I already had the Sichuan peppercorns prepared from the last recipe. Putting everything together was so easy, probably easier than any of the other Wok Wednesday recipes.
The end result was beautifully seared, flavorful shrimp. It looked great and tasted even better. One of my kids ate it too. I am looking forward to making this dish regularly for dinner.