Back to 4 servings Shrimp 0.5 lb shrimp, U16-20 size, shell on and deveined; larger is preferred 0.5 cup cornstarch, for dredging 2 cups neutral oil, avocado, canola or vegetable, for frying Spicy salt 0.5 tsp white pepper 0.25 tsp salt 0.25 tsp MSG, optional Aromatics and peppers 1 tbsp neutral oil 5 cloves garlic, minced 1 jalapeno, sliced 2 fresno chilies, sliced 1 Thai chili, sliced; optional, halve or omit if sensitive to heat 2 tbsp fried garlic, minced, for garnish
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1 Step 1: Devein the shrimp by cutting through the shell along the back with kitchen scissors and removing the vein. Remove the legs if desired. Pat the shrimp completely dry.2 Step 2: Stir the white pepper, salt and MSG together in a small bowl to make the spicy salt.3 Step 3: Dredge the shrimp in cornstarch until lightly coated, shaking off the excess.4 Step 4: Heat the 2 cups of oil in a heavy pot or wok to 375°F (190°C), keeping it between 350°F and 385°F (177°C and 196°C).5 Step 5: Fry half the shrimp for about 2 minutes, until golden and the shell is crisp. Fry in batches so the oil temperature does not drop.6 Step 6: Drain the shrimp on paper towels and season right away with a few pinches of spicy salt. Repeat with the remaining shrimp.7 Step 7: Heat 1 tablespoon of oil in a wok over high heat. Fry the garlic, jalapeno, Fresno and Thai chilies for about 1 minute, until fragrant.8 Step 8: Return the shrimp to the wok with the remaining spicy salt and stir-fry for about 1 minute to coat evenly.9 Step 9: Transfer to a serving plate and garnish with the fried garlic. Serve immediately.getsaucepan.com/r/42576b8f-90f1-5dab-a74e-e7f3f7b1a8fe
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