Salt and Pepper Shrimp (Chinese New Year)
Spicy salt and pepper shrimp makes an excellent appetizer or main course. 67
about 25, head removed, deveined, but not shelled
or cornstarch, as needed
or kosher salt
freshly ground black, white, or Szechuan
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).