Ma La, a Chinese term that combines “numbing” and “hot,” is primarily a mixture of Sichuan peppercorns and salt. Most recipes call for deep-frying the shrimp, but the version below simply sautes them.
When you peel the shrimp before you eat it, most of the salt is removed.
1 pound medium shrimp in their shells
1 teaspoon cornstarch
1 teaspoon crystal salt
1 teaspoon crushed Sichuan peppercorns or cracked black pepper
3 tablespoons oil
Wash the shrimp, then dry and toss them with the cornstarch. Mix the salt and pepper and set aside.
Heat 2 tablespoons of the oil in a wok and stir-fry the shrimp until they just turn pink. Remove to a plate. Add the rest of the oil and the salt and pepper mixture, and stir until fragrant. Add the shrimp and stir until the shrimp are coated with the salt and pepper and fully cooked.
