Shrimp With Peanuts

• 1 pound medium shrimp
• 2 teaspoons coarse salt
• 1 teaspoon cornstarch
• 1 egg white
• 1 teaspoon black bean paste with chili (see note)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons dry sherry
• 2 tablespoons sesame oil
• 2 cups peanut oil
• 1/2 cup raw unsalted peanuts
• 3 scallions, chopped
• 2 cloves garlic, minced

1. Shell the shrimp, rinse them and place them in a bowl.
2. Sprinkle with coarse salt and add cold water to cover.
3. Leave for at least five minutes.
4. Mix the cornstarch with one tablespoon water until smooth.
5. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
6. Rinse the shrimp, drain well and coat with the egg white.
7. Leave to marinate for 10 to 15 minutes.
8. Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl.
9. Mix well and set aside.
10. Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it.
11. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque.
12. Stir them with a fork or chopsticks to prevent them from sticking together.
13. Be very careful not to overcook.
14. Remove the shrimp with a slotted spoon and drain them on paper towels.
15. (The oil can be reused twice, with seafood.)
16. Pour off all but a tablespoon of oil.
17. Add the peanuts and fry, stirring frequently until golden.
18. Remove with slotted spoon.
19. All these steps can be prepared in advance.
20. Add the scallions and garlic to the oil and cook for one minute, stirring.
21. Add the black bean-sherry mixture and stir well.
22. Add the peanuts and the shrimp, just long enough to heat through.
23. Serve immediately.

shrimp, coarse salt, cornstarch, egg, black bean, soy sauce, sugar, sherry, sesame oil, peanut oil, peanuts, scallions, garlic

Taken from cooking.nytimes.com/recipes/10666 (may not work)