Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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