Spicy Pepper Shrimp in a Long Handle Wok
Spicy Pepper Shrimp Sizzle in a Long Handle Wok
ingredients
- 1 tablespoon kosher salt
- 1½ teaspoons Sichuan peppercorns
- 1½ pounds large shrimp (U31-35), peeled and deveined, tails 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
steps
- 1.
In a small sauté pan over medium heat, toast the salt and Sichuan peppercorns until aromatic, shaking frequently to prevent burning. Cool and grind into a fine powder.
- 2.
Blot the shrimp dry with a paper towel to ensure a crispy fry.
- 3.
In a Barebones Long Handle Wok over a live-fire, heat the oil to approximately 375°F (190°C), or until bubbling.
- 4.
In a large bowl, toss half the shrimp with cornstarch, shaking off excess.
- 5.
Carefully fry shrimp in the hot oil for 1 to 2 minutes until they are pink and crispy. Remove using a skimmer and place on a cooling rack. Repeat with the remaining shrimp.
- 6.
Pour out all but 2 tablespoons of oil from the wok.
- 7.
Stir-fry the scallions, jalapeño, and garlic in the remaining oil until vibrant and fragrant.
- 8.
Return the fried shrimp to the wok and sprinkle with the salt and pepper mixture. Toss to ensure even coating.
- 9.
Transfer to a serving platter and savor hot, straight from the fire.
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