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Cut the Chili: Using kitchen scissors, cut the dried chili into small pieces, about 1/2 inch each.
Imagine biting into perfectly fried, golden shrimp, each morsel bursting with the flavors of the sea, enhanced by a marinade that’s both simple and sublime. The real magic happens in the wok, where these crispy treasures are tossed with a medley of bold ingredients – dried chili, peppercorn, garlic, ginger, and green onions, all coming together in a symphony of flavors. The sauce, a harmonious blend of soy sauce, sweet black rice vinegar, and oyster sauce, adds a depth of flavor that makes each bite unforgettable.
This dish is a true celebration of textures and flavors, bringing together the crunch of tiger shrimp with the fiery kick of chili and the aromatic zing of peppercorns.
Get Chef John’s Peppercorn Oil and Chili Oil recipe.