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Wok Flashed Salt and Pepper Shrimp Print Email


The secret to this dish is very high, sustained heat - a very large wok or large cast iron pan work beautifully – if you don’t have one, cook in smaller batches.

1 1/2 pounds large shrimp, de-veined, shell on or off
(traditionally cooked shell on)
1/2 TBS ground black pepper
1 tsp ground white pepper
1/2 tsp ground Szechwan peppercorns (or ground chiles to taste)
1 TBS sea salt
1/2 cup cornstarch
4 scallions, finely chopped
2 jalapeños, sliced
1/4 cup canola or peanut oil

Brine shrimp and rinse thoroughly (instructions follow). In a large bowl, mix peppercorns, salt, and cornstarch. Dredge shrimp in cornstarch mixture.

Turn exhaust fan on high and heat a large wok as hot as possible, add oil and carefully add the shrimp, tossing to coat with oil and then scattering evenly and frying undisturbed for about one minute. Add the scallions and jalapenos, toss and repeat. Do not overcook!


Salt-Leaching or Brining Shrimp
This technique is used to increase the crunchy texture of shrimp by leaching out some of the shrimp’s surface moisture, it also boosts flavor.

Dissolve 1 TBS Kosher or sea salt and 1 tsp sugar (sugar optional) in 2 cups of water, add ice to chill, add shrimp and soak - 30 minutes for peeled shrimp and up to 60 minutes for shell-on shrimp. Drain, rinse and dry. Great for frying, stir-frying or grilling.
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