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.
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