Ingredients

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and
Szechwan)

Directions

Soak shrimp in salty cold water for 20 minutes and
rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees
for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil
and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and

pepper. Stir-fry for 20 seconds and serve immediately.