Szechuan Beer Shrimp
peeled and deveined
salt plus ½ teaspoon
plus 1 teaspoon cornstarch,
avocado oil or olive oil
red bell pepper
fresh ginger grated with a Microplane
dried red chilies
low sodium soy sauce
rice wine vinegar
pale lager, pilsner, wheat beer
Sriracha to taste
this will depend on how spicy your red chilies are
Add the peppercorns to a dry pan, toss over high heat until fragrant, about 3 minutes.
Using a mortar and pestle, crush to powder (you can also add to a Ziploc bag and crush with a heavy pan or rolling pin), add to a mixing bowl.
Place the shrimp on a stack of paper towels to dry well.
Add to a bowl with 1 teaspoon salt 2 tablespoons cornstarch, toss until well coated.
Heat 1 tablespoon oil to a pan until hot, add the shrimp, toss until the shrimp is curled, pink, and cooked through, remove from pan, add to a large bowl.
Chop the green onions, separating the green from the white and light green sections.
Heat the remaining oil to the pan, add the chopped white and very light green parts of the green onions (reserve the dark green for later), and the chopped red pepper, sauté until starting to soften.
In the peppercorn bowl, add the garlic powder, ½ teaspoon salt, 1 teaspoon cornstarch, chopped garlic, grated ginger, dried chilies, sesame oil, soy sauce, vinegar, beer, and honey, stir to combine.
Add the mixture to the pan over the bell peppers, simmer until thickened.
Pour the mixture over the shrimp, toss to coat. Add sriracha to taste.
Add to a serving bowl, sprinkle with chopped green onions, peanuts. Serve warm.
You can substitute the Szechuan peppercorns with 1 teaspoon black pepper and 1/4 teaspoon ground coriander, skip steps 1 and 2.