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Spicy Salt Shrimp

Makes: 4 servings

Ingredients & Instructions:

1 lb. medium raw heads on shrimp, rinsed
1/3 cup cornstarch
vegetable oilfor deep frying
1/2 small green jalapeño peppers, thinly sliced
1/2 small red Jalapeño peppers, thinly sliced
1/2 tsp. garlic
2-1/4 tsps. spicy salt(see Spicy Salt recipe below)

1. Pat the shrimp dry with paper towels.
2. Put cornstarch into a large wide bowl. Add the shrimp and toss to coat well in cornstarch. Transfer shrimp to a colander and gently shake off excess cornstarch.
3. Pour oil to a depth of 1 1/2-inches in a wok or deep skillet. Heat over medium-high heat until temperature reaches 350 degrees. Working in small batches, deep-fry the shrimp until crisp, 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
4. Pour out all but 1 teaspoon oil from wok. Heat oil over medium heat. Add jalapenos and garlic and cook until fragrant. Add spicy salt and return shrimp to wok. Toss until shrimp are well coated in salt. Serve immediately.

Spicy Salt

1/3 cup salt
2 teaspoons Chinese five-spice powder
2 teaspoons ground Sichuan peppercorns
1/2 teaspoon ground white pepper
3/4 teaspoon cayenne

Place a wok over medium heat until hot. Add all the ingredients. Cook, stirring, until fragrant, about 3 minutes. Let cool.

Adapted from Martin Yan’s Chinese Cooking for Dummies (IDG Books Worldwide)
Copyright Yan Can Cook Group 2005