| 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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