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.
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By FoodieDC
Washington, DC
on May 29, 2012
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The best. Gets better with every try.
By amymd76_1246408
San Diego, CA
on December 18, 2009
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This tasted exactly like the salt and pepper shrimp I had at my favorite Chinese restaurant. This is perfect.
By gurgling belly
Florham Park, NJ
on January 21, 2007
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I made this dish at a family get together and everybody raved about it! The different peppers, garlic and ginger complement each other and really brings out the flavor of the shrimp.
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