Dinner Tonight: Hong Kong Salt Shrimp Recipe

• 1 1/2 teaspoon Sichuan peppercorns
• 4 tablespoons salt
• 1 1/2 teaspoons five-spice powder
• 1 1/2 teaspoons black pepper
• 1 pound medium shrimp, shells on, heads and legs removed
• vegetable oil for frying

1. Add the Sichuan peppercorns to a dry non-stick skillet set over medium-high heat. Toast them quickly until they are dark and fragrant. Transfer to a mortar and grind.
2. Add three tablespoons of the salt to the same skillet set over medium heat. Stir occasionally for about 3 minutes, or until the salt turns gray. Combine it with the ground Sichuan pepper and five-spice powder.
3. Pour enough oil to come halfway up a medium-sized pot. Bring the temperature of the oil up 350u0b0F. Add the shrimp and cook until they turn red, which should take less than a minute.
4. Add the rest of the salt to a skillet set over medium-high heat. Add the cooked shrimp and stir quickly until coated with salt. Then transfer directly to the salt mixture. Toss until coated. Serve the shrimp on a platter, with the rest of the salt mixture on the side.

peppercorns, salt, fivespice powder, black pepper, shrimp, vegetable oil

Taken from www.seriouseats.com/recipes/2010/08/hong-kong-salt-shrimp-sichuan-peppercorns-recipe.html (may not work)