Cantonese Salt and Pepper Shrimp with Garlic and Chili

What you need

• 1/4 tsp Sichuan peppercorns
• 1 tsp kosher salt
• 1/2 tsp ground white pepper
• 500 g (1 lb) large shell-on shrimp, raw, thawed if frozen
• 3 tbsp cornstarch
• neutral oil, for deep frying, plus 1 tbsp
• 6 cloves garlic, finely chopped
• 1 fresh red chili, thinly sliced, seeded for less heat; a jalapeño also works
• 3 scallions, whites and greens sliced separately

Method

Restated from the original video

1. 1

   Toast the peppercorns in a small dry pan over medium heat until fragrant, about 1 min.

2. 2

   Grind them coarsely, then mix with the salt and white pepper. Set this seasoning aside.

3. 3

   Snip the legs and antennae off the shrimp with kitchen scissors and cut along the back of each shell to remove the dark vein, leaving the shell on.

4. 4

   Rinse the shrimp, then pat them very dry with paper towels.

5. 5

   Toss the shrimp with the cornstarch until coated, shaking off any excess.

6. 6

   Heat 5 cm (2 in) of oil in a wok or deep pot to 190 °C (375 °F).

7. 7

   Fry the shrimp in 2-3 batches until the shells are crisp and the flesh is opaque, 60-90 seconds per batch. Drain on a rack.

8. 8

   Pour off all but 1 tbsp of oil and set the wok over medium-high heat.

9. 9

   Stir-fry the chili and scallion whites for 30 seconds, then add the garlic and stir until fragrant and just golden, 20-30 seconds.

10. 10

    Return the shrimp, sprinkle over the seasoning and toss for 15-20 seconds until every piece is coated.

11. 11

    Scatter over the scallion greens and serve at once, while the shells are still crisp.

Imported from poshjournal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.