Ingredients
- 3/4 to 1 teaspoon very coarsely ground pepper (Szechuan and white pepper preferred, but any non-black peppercorns are fine)
- 1/2 teaspoon coarse salt
- 1/4 cup oil (peanut oil)
- 2 tablespoons cornstarch
- 1 pound raw shrimp
- 2 cloves garlic, minced
- 1 to 3 teaspoons seeded and minced serrano chile (or to taste)
- Chopped green onions
How to Make
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Step 1: Put the peppercorns in a small sauté pan over medium heat and toast it, shaking the pan almost constantly; cook for about 3 minutes, remove it from the heat and combine it with the salt. Set aside.In a wok or large frying pan, heat the peanut oil over a hot flame.
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Step 2: As the oil heats up, toss the shrimp in the cornstarch and shake off any excess. When the oil is very hot (but not smoking), add the shrimp and cook them 2-3 minutes, tossing them a few times so they cook evenly. When cooked through, use a large spatula to hold the shrimp in place as you empty as much oil as possible from the frying pan or wok. Return the shrimp to the heat, add the salt and pepper mixture, the garlic, and the peppers. Cook about 1 minute, tossing constantly so shrimp are infused with flavor.
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Step 3: Sprinkle with green onions.
We hope you enjoy this recipe!
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