Salt-And-Sichuan-Pepper Shrimp

Let's Cook

1. Step 1.

   Line a plate with paper towels and set aside.

2. Step 2.

   In a small skillet over medium-high heat, heat 1/4 cup of the vegetable oil. Add the finely chopped green onions, minced ginger, minced garlic, minced shallot, and sliced Thai bird chili (if using). Fry the aromatics, stirring constantly, for 2 to 3 minutes until golden brown. Watch carefully after 2 minutes; if they brown too quickly, remove the pan from the heat. Strain the fried aromatics and spread them on the paper towel-lined plate to drain. Set aside.

3. Step 3.

   Rinse the shrimp in cool water and drain. If using head-on shrimp, skip to the next step. For headless shrimp, use kitchen scissors to cut through the shell along the back, starting at the neck and making a shallow incision about 1/8 inch deep into the flesh to expose the vein. Cut only to where the body tapers to the tail, leaving the shell on. Rinse the vein under running water to remove it. Repeat with all shrimp, then drain any excess water.

4. Step 4.

   In a large bowl, combine the shrimp, 1 teaspoon of the Sichuan Pepper Salt, the egg white, and the crushed garlic. Mix gently with tongs or a spoon to coat evenly. Set aside. Place the cornstarch in a shallow dish like a pie plate and set aside.

5. Step 5.

   In a wok over medium heat, heat the remaining 1 cup vegetable oil. Adjust the amount of oil as needed for shallow frying (the oil should be about 1/2 inch deep). Alternatively, you can use a deep fryer.

6. Step 6.

   Lightly dredge 3 to 4 shrimp at a time in the cornstarch, shaking off excess. Fry the shrimp in the hot oil for about 1 minute per side, until the shells are crispy and the shrimp turn pink. Transfer the cooked shrimp to a large bowl. Repeat with the remaining shrimp.

7. Step 7.

   Add the fried aromatics to the bowl with the shrimp. Sprinkle with the white pepper and the remaining 1 1/2 teaspoons Sichuan Pepper Salt. Toss everything thoroughly to coat. Arrange on a platter or in a bowl, and top with the chopped fresh cilantro (if using). Serve immediately.