Salt & Pepper Shrimp (Chinese New Year)

Directions

Soak the shrimp in warm, lightly salted water for 5 minutes.

Rinse in cold water, drain and pat dry with paper towels.

Lightly coat the shrimp with the tapioca starch or cornstarch.

In a small bowl, mix the salt with the freshly ground peppercorns and set aside.

Heat the oil to 360 degrees Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok).

Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds).

Make sure the temperature does not fall below 350℉ (180℃) Fahrenheit.

Carefully remove the shrimp with a slotted spoon and drain on paper towels.

Continue deep-frying the remainder of the shrimp.

Heat a wok on medium heat.

Add the salt and pepper mixture and the deep-fried shrimp.

Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds).

Serve hot.