Salt-And-Pepper Spicy Shrimp
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
salt
|
|
| 1 | pound |
shrimp
|
|
| 2 | teaspoons |
kosher salt
|
|
| 1 | teaspoon |
black peppercorns
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | teaspoons |
ginger
chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | each |
red chili peppers
chopped |
*
|
| 2 | cups |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
salt
|
|
| 453.6 | g |
shrimp
|
|
| 1E+1 | ml |
kosher salt
|
|
| 5 | ml |
black peppercorns
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
garlic
chopped |
|
| 1E+1 | ml |
ginger
chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 2 | each |
red chili peppers
chopped |
*
|
| 473 | ml |
peanut oil
|
|
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 another small bowl, combine the garlic, ginger, scallions and the chopped chilies.
Heat a wok or deep skillet until it is hot and add the oil.
When the oil is very hot and smoking, add the shrimp and deep-fry for about 1 minute or until they are pink.
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 for 10 Return the shrimp to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a serving platter and serve at once.
