SHRIMP****Classic Dry-Fried Pepper and Salt Shrimp - 5 Points

By Unblond1

This was good, in that I liked the method and the shrimp turned out really nice and tender, but it didn't have enough flavour - double the salt, pepper flakes, sechuan peppercorns and sugar.

Ingredients

• 1 tablespoon plus 1/4 teaspoon salt
• 1/2 pound large shrimp peeled and deveined (1 got 11 shrimp out of about 10-12 ounces - the size is key, I think)
• 1/8 teaspoon sugar
• 1/8 teaspoon roasted and ground Sichuan peppercorns
• 1 tablespoon peanut or vegetable oil
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1/2 teaspoon minced jalapeno chili with seeds or pinch of pepper flakes
• 3 green onions, sliced thinly on the diagonal.

Preparation

Step 1

* In a large bowl combine 1/2 tablespoon of the salt with 2 cups cold water.

* Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. (I'm not sure what this step added but it didn't do any harm, so repeat it)

* Add 1/2 more tablespoon salt to the bowl with 2 cups of cold water and repeat.

* Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry.
* In a small bowl combine the remaining 1/4 teaspoon salt, sugar and ground Sichuan peppercorns.
* Heat a flat bottomed wok or a skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
* Swirl in 1/2 tablespoon of the oil, add the garlic, ginger and chili, then using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant.

* Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok.
* Cook undisturbed 1 minute, letting the shrimp begin to sear.

* Swirl in the remaining 1/2 tablespoon oil and the green onions and stir-fry 1 minute or until the shrimp just begin to turn orange.

* Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.