Looks like I only cooked 10 shrimps here, but this is what’s left after dinner. The original photo was accidentally deleted on my iPhone, so i tried salvage the dish by gathering whatever was left over on the plate. Well you guys get the idea… Hubby and little girl absolutely LOVED this! Fairly simple to make, the next time I will remember to drain the oil off the shrimps by laying them on napkins before stir frying, I was trying to cook 2 dishes at one time, so minor (but important) detail was overlooked.
- 10-12 large head on shell on shrimps
- 1/2 cup corn starch
- 1 tbs kosher salt
- 1 tbs fresh cracked pepper
- 1 ts sugar
- 1 ts sichuan peppercorns (optional)
- cooking oil
- 1 medium white onion, sliced in thin wedges
- 1 -2 jalapenos, sliced thin and use according to taste
- 1 scallion, cut about 1/2 inch length
- 1 tbs minced garlic
Wash shrimp in cold water and cut off long whiskers and sharp point on the head with scissors and dab dry with paper towel.
In small bowl, combine salt, pepper, and sugar and set aside. If you’re using the sichuan pepper corns, lightly toast and then using mortar and pestle, crush coarsely and add to seasoning mixture.
Heat large wok or deepfryer with cooking oil to high, about 350 degrees. Dredge the shrimp in the corn starch to get a light coating, shaking off excess. Deep fry the shrimps in small batches until nicely pink/red and crispy, about 3-4 minutes. Remove and drain.
Heat another large wok/pan with a bit of cooking oil. When oil is hot, add garlic and then onions, jalapenos, and scallions. Quickly stir-fry the veggies for a minute or so and add the shrimp and sprinkle about 1/2-1 ts seasoning mixture. Continue to stir fry and make sure seasoning coats well, for another minute. Transfer to serving plate and serve immediately. Sprinkle on additional seasoning according to taste.