Crispy Salt-and-Pepper Shrimp

• 1 pound large shrimp, heads removed and deveined, shells on
• 1 tablespoon shao-hsing wine or dry sherry
• 2 teaspoons light soy sauce
• 1/2 teaspoon sesame oil
• 1 1/2 teaspoon kosher salt, divided
• 1/4 cup cornstarch
• Vegetable oil for frying
• 1 serrano chili, diced
• 4 cloves garlic, finely diced
• 1/2 teaspoon szechuan peppercorns, roasted and ground
• 1/4 teaspoon chinese five-spice powder

1. Rinse the shrimp and pat dry.
2. In a large bowl, combine the shrimp with the wine, soy sauce, sesame oil, and 1/2 teaspoon salt.
3. Let the shrimp marinate for 15 to 20 minutes.
4. Drain the shrimp and pat dry; discard the marinade.
5. Toss the shrimp in the cornstarch.
6. Heat several inches of vegetable oil in a wok over medium-high heat.
7. Carefully drop the shrimp into the oil in batches.
8. The shrimp should cook through in 50 to 60 seconds (the shells will turn bright pink).
9. Remove them with a slotted spoon and drain on paper towels.
10. Discard all but 2 tablespoons of the oil in the wok.
11. Add the salt, chili, garlic, peppercorn, five-spice powder, and 1 teaspoon salt to the oil, still over medium-high heat.
12. Stir the seasonings into the oil for 1 minute.
13. Return the shrimp to the wok and toss to combine for 30 seconds.
14. Serve immediately.

shrimp, shaohsing wine, soy sauce, sesame oil, kosher salt, cornstarch, vegetable oil, serrano chili, garlic, szechuan peppercorns, chinese fivespice

Taken from www.cookstr.com/recipes/crispy-salt-and-pepper-shrimp (may not work)