Deep-Fried Sichuan Pepper Sprouts
A seasonal spring delicacy, crispy fried Sichuan pepper sprouts with a light batter – crunchy outside, tender inside, fragrant with unique numbing aroma.
Ingredients
9 items- Fresh Sichuan pepper sprouts 200 g
- All-purpose flour 60 g
- Cornstarch 40 g
- Baking powder 2 g
- Ice water 100 ml
- Egg 1
- Salt 2 g
- Sichuan pepper powder 1 g
- Peanut oil 500 ml
Nutrition
Steps （7 steps）
Prepare the sprouts: remove tough stems, rinse under running water. Soak in lightly salted water for 10 minutes, then drain thoroughly.
Make the crispy batter: in a bowl, combine flour, cornstarch, baking powder, salt, and Sichuan pepper powder. Add egg, gradually stir in ice water until smooth. Let rest for 10 minutes.
Heat oil: pour enough oil into a wok, heat over medium heat to 170°C (340°F). Test with chopsticks: bubbles should rise vigorously, indicating the right temperature.
Coat the sprouts: working in batches, dip the sprouts into the batter, turning to coat evenly with a thin layer. Shake off excess batter.
First fry: keeping medium heat, drop the battered sprouts one by one into the oil. Fry for about 1 minute until light golden. Flip with a slotted spoon for even cooking. Remove and drain on a rack.
Second fry: increase heat to high and raise oil temperature to 190°C (375°F). Return all sprouts and fry for 20-30 seconds until golden brown and crispy. Remove quickly and drain.
Serve: place fried sprouts on paper towels to absorb excess oil. Arrange on a plate. Serve immediately with Sichuan pepper salt or sweet chili sauce.
Tips
Use fresh Sichuan pepper sprouts. Make sure they are thoroughly drained to avoid oil splattering. Use ice water in the batter for extra crispiness. The second frying ensures long-lasting crunch.
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