Salt-and-pepper Spicy Shrimp

---------- Recipe via Meal-Master (tm) v8.02

Title: SALT-AND-PEPPER SPICY SHRIMP
Categories: Seafood, Oriental
Yield: 4 servings

2 tb Salt
1 lb Large shrimp
- unpeeled and deveined
2 ts Coarse or kosher salt
1 ts Roasted Sichuan peppercorns
-(ground)
1 ts Sugar
2 tb Finely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Finely chopped scallions
2 Fresh red chile peppers
- coarsely chopped
2 c Peanut oil; for deep frying

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 1 1/2 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 seconds. 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.

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