Spicy Pepper Shrimp in a Long Handle Wok
"Peppered Shrimp with Cornstarch Prep time: 10 minutes | Cook time: 2 minutes | Serves 4 1 tablespoon kosher salt 1½ teaspoons Sichuan peppercorns 1½ pounds (680 g) large shrimp (U31-35), peeled and deveined, tails left on ½ cup vegetable oil 1 cup cornstarch 4 scallions, sliced diagonally 1 jalapeño pepper, halved and seeded, thinly sliced 6 garlic cloves, thinly sliced 1. In a small sauté pan or skillet over medium heat, toast the salt and pepper- corns until aromatic, shaking and stirring frequently to avoid burning. Transfer to a bowl to cool completely. Grind the salt and peppercorns to- gether in a spice grinder or with a mortar and pestle. Transfer to a bowl and set aside. 2. Blot the shrimp dry with a paper towel. 3. In a wok, heat the oil over medium-high heat to 375° F(190°C), or until it bub- bles and sizzles around the end of a wooden spoon. 4. Put the cornstarch in a large bowl. Just before you are ready to fry the shrimp, toss half the shrimp to coat in the cornstarch and shake off any excess corn- starch. 5. Fry the shrimp for 1 to 2 minutes, until they turn pink. Using a wok skimmer, transfer the fried shrimp to a rack set over a baking sheet to drain. Repeat the process with the remaining shrimp of tossing in cornstarch, frying, and transferring to the rack to drain. 6. Once all of the shrimp have been cooked, carefully remove all but 2 table- spoons of the oil and return the wok to medium heat. Add the scallions, jala- peño, and garlic and stir-fry until the scallions and jalapeño turn bright green and the garlic is aromatic. Return the shrimp to the wok, season to taste with the salt and pepper mixture (you may not use it all), and toss to coat. Trans- fer the shrimp to a platter and serve hot."
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11/7/2023Zomm2799
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