Name: Salt-And-Pepper Spicy Shrimp
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Sichuan	Seafood, Oriental	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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