Salt and Pepper Mantis Shrimp (椒盐皮皮虾 / Jiāo Yán Pí Pí Xiā)

Name: Salt and Pepper Mantis Shrimp (椒盐皮皮虾 / Jiāo Yán Pí Pí Xiā)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: 500 g fresh mantis shrimp; 500 ml cooking oil for deep-frying; 2 tbsp Sichuan peppercorns; 2 tbsp coarse sea salt; 8 garlic cloves, minced; 5 dried red chilies, cut into sections; 1 inch ginger, minced; 3 scallions, chopped separately; 1 tbsp cooking wine; 1 tsp sugar; 1 tbsp cornstarch; 1/4 tsp salt

Salt and pepper mantis shrimp (椒盐皮皮虾, jiāo yán pí pí xiā) is one of the most popular seafood dishes in Hunan's Dongting Lake region. Mantis shrimp are deep-fried until their shells are crispy and golden, then tossed with a fragrant mixture of toasted Sichuan peppercorn salt, minced garlic, dried chilies, and scallions. The result is a dish where every part is edible: the crispy shell, the sweet meat inside, and the aromatic seasoning clinging to every surface. Eating mantis shrimp is a hands-on experience that requires peeling the spiny shell to reach the tender meat, but the crispy, salt-and-pepper-seasoned shell is so delicious that many people eat the thinner parts whole. It is a beloved snack dish, often served with cold beer at seafood restaurants and night markets throughout Hunan.

The mantis shrimp of Dongting Lake

Mantis shrimp (pi pi xia) are a type of marine crustacean found in coastal waters and, surprisingly, in the freshwater of Dongting Lake in Hunan. The Dongting Lake variety is smaller than the marine version but is prized for its sweet, tender meat. The name comes from their resemblance to praying mantises, with powerful clawed appendages used for striking prey. In Hunan, mantis shrimp became popular in the 1990s when improved transportation brought fresh marine seafood to the inland province. The salt-and-pepper preparation (jiao yan) is a classic Cantonese technique that was adopted and loved by Hunan cooks. The Sichuan peppercorn salt is made by toasting and grinding Sichuan peppercorns and mixing them with salt, creating a seasoning that is simultaneously salty, numbing, and aromatic.

The key to great salt and pepper mantis shrimp is the double-frying technique. The first fry at 180 degrees C cooks the shrimp through and sets the shell. The second fry at 200 degrees C creates the shatteringly crisp texture that makes the shells edible and delicious. The Sichuan peppercorn salt should be made fresh by toasting and grinding the peppercorns yourself, as pre-ground pepper salt loses its aromatic potency quickly. The garlic should be minced finely so it distributes evenly and clings to the crispy shells. When done right, every bite is a perfect combination of crispy, salty, numbing shell and sweet, succulent meat.

Ingredients

Mantis shrimp are available at Asian seafood markets. Large head-on shrimp can be used as a substitute.

500 g fresh mantis shrimp
500 ml cooking oil for deep-frying
2 tbsp Sichuan peppercorns
2 tbsp coarse sea salt
8 garlic cloves, minced
5 dried red chilies, cut into sections
1 inch ginger, minced
3 scallions, chopped separately
1 tbsp cooking wine
1 tsp sugar
1 tbsp cornstarch
1/4 tsp salt

Step-by-Step Instructions

Prepare the mantis shrimp. Rinse the mantis shrimp thoroughly under cold water. Use kitchen scissors to trim the sharp spines on the edges of the tail and the pointed claws, which makes them safer to handle and eat. Drain well and pat dry with paper towels. Toss the shrimp with 1 tablespoon of cooking wine and a pinch of salt. Let marinate for 5 minutes. Just before frying, toss the shrimp with 1 tablespoon of cornstarch to create a light coating that will help the shell crisp up during frying. The shrimp should be completely dry before frying to avoid dangerous oil splattering.
Make the Sichuan peppercorn salt. In a dry pan over low heat, toast the Sichuan peppercorns for 1 to 2 minutes until fragrant and slightly darker. Transfer to a mortar and grind to a fine powder. Mix with the coarse sea salt. This jiao yan (pepper salt) is the signature seasoning of the dish. The toasting releases the essential oils in the peppercorns, intensifying their numbing, citrusy aroma. The salt should be coarse, as it provides a satisfying crunch. Set aside.
Deep-fry the mantis shrimp. Heat the oil in a deep pot or wok to 180 degrees C (350 F). Carefully lower the mantis shrimp into the oil in batches. Fry for 2 to 3 minutes until the shells turn bright orange-red and are crispy. Remove and drain on paper towels. Then increase the oil temperature to 200 degrees C (400 F) and fry the shrimp again for 30 to 60 seconds until deeply golden and extra crispy. This double-frying ensures the shells are shatteringly crisp, which is essential for the dish. Drain well.
Stir-fry the aromatics. Heat 1 tablespoon of oil in a large wok over medium heat. Add the minced garlic, ginger, dried chilies, and scallion whites. Stir-fry for 30 seconds until fragrant. Do not let the garlic burn, as burnt garlic is bitter. The aromatics should be golden and aromatic. The garlic is especially important, as it provides a sweet, savory base for the seasoning to cling to.
Toss the shrimp with seasoning. Add the deep-fried mantis shrimp to the wok. Sprinkle the Sichuan peppercorn salt evenly over the shrimp. Add the sugar and toss vigorously for 30 seconds to 1 minute, coating every shrimp with the seasoning and aromatics. The pepper salt should cling to the crispy shells, creating a fragrant, salty, slightly numbing coating. Taste one shrimp and adjust the seasoning if needed.
Serve immediately. Add the scallion greens and give one final toss. Transfer to a plate and serve immediately while the shells are still crispy. The shrimp should be eaten by hand, peeling the shell to reach the sweet, tender meat inside. The thinner shell sections can be eaten whole, as they are crispy and well-seasoned. Serve with cold beer or tea. This dish does not reheat well, as the shells lose their crispness, so eat it all while fresh.

Chef's tips

Double-fry for maximum crunch. The second fry at higher temperature creates the shatteringly crisp shell.
Make your own jiao yan. Freshly toasted and ground Sichuan peppercorn salt is far superior to store-bought.
Trim the sharp spines. Use scissors to remove the sharp edges for safer eating.
Serve immediately. The crispy texture does not last, so eat the shrimp right after cooking.

Variations

Every Hunan dish has regional and personal variations. Here are some popular twists on this recipe.

Spicy version

Increase the dried chilies to 15 and add 1 teaspoon of chili flakes for a spicier, more Hunan-style version.

With garlic chips

Add 3 tablespoons of thin garlic chips fried until golden along with the shrimp for extra crunch and garlic flavor.

With regular shrimp

If mantis shrimp is unavailable, use large head-on shrimp with shells. The cooking method is the same.

Nutrition

Estimated values per serving (recipe serves 3). Values are approximate and will vary based on specific ingredients and portion sizes.

Nutrient	Per serving
Calories	280 kcal
Protein	30 g
Total fat	14 g
Saturated fat	2 g
Carbohydrates	8 g
Sodium	680 mg
Sugar	2 g

Values are estimates. Mantis shrimp is high in protein and low in fat, but deep-frying adds significant calories.

Frequently Asked Questions

How do you eat mantis shrimp?

Eating mantis shrimp requires some technique but is rewarding. Hold the shrimp by the body and twist the tail section gently to separate it from the head. Use your thumbs to split the shell along the underside of the tail, then peel it away to reveal the meat. The meat should come out in one piece if the shell is properly split. For the claw sections, snap them at the joints and peel the shell to reach the smaller pieces of meat. The thinner, crispy shell sections near the tail can be eaten whole, as they are well-seasoned and crispy from the deep-frying. Be careful of the sharp spines, which is why trimming them before cooking is recommended.

Where can I buy mantis shrimp?

Mantis shrimp can be found at Asian seafood markets, particularly those serving Chinese or Southeast Asian communities. They are usually sold fresh or frozen. When buying fresh, look for shrimp that have bright, clear color with no dark spots or strong ammonia odor. Frozen mantis shrimp are a good alternative and are available at many Asian supermarkets. If mantis shrimp are completely unavailable, you can substitute with large head-on shrimp with shells, crayfish, or small lobster. The cooking method and seasoning work well with any of these alternatives.

Can I bake or air-fry instead of deep-frying?

Yes, you can use alternative cooking methods. For air-frying, coat the mantis shrimp with 1 tablespoon of oil and air-fry at 200C for 8-10 minutes, shaking halfway, until the shells are crispy. For oven-baking, preheat to 220C, coat with oil, and bake for 10-12 minutes on a wire rack. The shells will not be quite as crisp as deep-fried, but the dish will still be delicious and much healthier. After cooking, toss with the pepper salt and aromatics as in the original recipe.

What is jiao yan (Sichuan peppercorn salt)?

Jiao yan is a Chinese seasoning made by toasting Sichuan peppercorns, grinding them to a fine powder, and mixing with toasted salt. The result is a seasoning that is simultaneously salty, slightly numbing, and aromatic. To make it at home, toast whole Sichuan peppercorns in a dry pan for 1-2 minutes, grind to a powder, and mix with toasted coarse sea salt in a 1:3 ratio. Freshly made jiao yan is far more aromatic than store-bought versions, which lose their potency over time.

Related Recipes

If you enjoy seafood with bold seasonings, these Hunan seafood dishes are for you.

Salt and Pepper Mantis Shrimp (椒盐皮皮虾)