Salt and Szechuan Pepper-Grilled Shrimp with Hot, Sweet, and Sour Sprout Slaw
Szechuan pepper has a tingling heat and unique, citrusy flavor that works wonderfully with grilled shrimp.
Serves: Serves 4 as an appetizer
- 1lb (450g) medium-large shrimp (16/20 per pound), peeled and deveined
- 1 tablespoon Asian sesame oil
- 1 tablespoon kosher salt
- 1 tablespoon cracked Szechuan peppercorns
- 2 cups thinly sliced Napa (Chinese) cabbage
- 1 cup mung bean sprouts
- 5 scallions, including green tops, cut lengthwise into thin strips
- 1/3 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons peeled and minced fresh ginger
- 2 tablespoons roughly chopped fresh mint
- 2 tablespoons roughly chopped fresh cilantro
- 2 teaspoons red pepper flakes
- Kosher salt and freshly cracked white pepper to taste
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- Combine the shrimp, sesame oil, salt, and Szechuan pepper in a large bowl, tossing to coat the shrimp evenly. Thread the shrimp onto 4 skewers, arrange them on the grill over the coals, and cook until just done (3-4 minutes per side). To check for doneness, cut into one of the shrimp at its thickest point to be sure it is opaque all the way through.
- While the shrimp are cooking, combine the cabbage, bean sprouts, and scallions in a large bowl and toss until well mixed. In another bowl, combine the rice vinegar, soy sauce, sugar, ginger, mint, cilantro, and red pepper flakes, and mix well. Season the dressing to taste with salt and pepper. When the shrimp are done, pour the dressing over the slaw and toss until the cabbage is well coated. Divide the slaw among four salad plates and put a skewer of shrimp on each one.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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