Salt-and-pepper spicy shrimp

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Salt
1 pounds Large shrimp -- unpeeled and
Deveine
2 teaspoons Coarse or kosher salt
1 teaspoon Roasted Sichuan peppercorns
(ground)
1 teaspoon Sugar
2 tablespoons Finely chopped garlic
2 teaspoons Minced peeled fresh ginger
2 tablespoons Finely chopped scallions
2 Fresh red chile peppers --
Coarsely chopped
2 cups Peanut oil -- for deep
Frying

Directions

TO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with paper towels. In a small bowl, combine the coarse salt, peppercorns, and sugar and set aside. In anothersmall bowl, combine the garlic, ginger, scallions and the chopped chilies. H Remove them immediately with a slotted spoon and drain well. Pour off all but 1½ tablespoons of the oil and reheat the wok. Add the salt-peppercorns-sugar mixture and stir-fry for 10 seconds. Add the garlic-ginger-scallion-chiles mixture and stir-fry f Transfer the shrimp to a serving platter and serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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