Salt and Pepper Shrimp Wok Style

Ingredients:
1 pound medium shrimp (about 25); head removed, non-shelled
2-3 tablespoons tapioca starch or cornstarch, as needed
1 teaspoon sea salt or kosher salt 3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
4 cups oils for deep-frying

Directions:

• Soak the shrimp in warm, lightly

  salted water for 5 minutes

• Rinse in cold water, drain, and pat dry

  with paper towels

• Lightly coat the shrimp with the tapioca starch or cornstarch

• In a small bowl, mix the salt with the freshly ground peppercorns and set aside

• Heat the oil to 360 degrees (F) in a deep fat fryer, heavy saucepan with deep sides, or

  a second wok wok
  * It is easiest NOT to deep-fry and stir-fry the shrimp in the same

• Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange. Make sure the temp DOES NOT fall below 350 degrees (F)

• Carefully remove the shrimp with a slotted spoon and drain on paper towels

• Continue deep-frying the remainder of the shrimp

• Heat a wok on medium heat

• Add the salt and pepper mixture and the deep-fried shrimp

• Stir-fry briefly to coat the shrimp in the mixture (20-30 seconds) * Serve Hot