Sulawesian-Style Crispy Shrimp

• 2 lbs jumbo ocean-caught shrimp
• 2 tablespoons kosher salt
• 3 egg whites
• 1 cup cornstarch
• 4 cups peanut oil
• 2 tablespoons oil, reserved from the 4 cups
• 12 scallions, cut in 2-inch lengths
• 1 tablespoon coarse sea salt
• 1 teaspoon white pepper
• 2 tablespoons sugar
• 5 dried red chilies
• Roadside Dipping Sauce
• 1/2 cup shallot, thinly shaved
• 1/4 cup serrano pepper, thinly sliced
• 1/3 cup soy sauce
• 1/4 cup chicken stock
• 3 tablespoons chinese rice wine or 3 tablespoons sake
• 3 tablespoons sugar (to taste)
• 1 tablespoon ginger, minced
• 3 garlic cloves, thinly sliced

1. Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
2. Mix dipping sauce ingredients together and set aside.
3. Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
4. Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
5. Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.

shrimp, kosher salt, egg whites, cornstarch, peanut oil, oil, scallions, salt, white pepper, sugar, red chilies, dipping sauce, shallot, serrano pepper, soy sauce, chicken stock, chinese rice wine, sugar, ginger, garlic

Taken from www.food.com/recipe/sulawesian-style-crispy-shrimp-482380 (may not work)