Salt-Baked Shrimp

• 1/2 pound medium-large shrimp (about 12), feelers removed, shell slit along vein and deveined
• 1/2 teaspoon baking soda
• 3 cups water
• 1 tablespoon plus 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1 quart peanut oil
• 1 tablespoon minced fresh Thai chilies

1. Place the shrimp and baking soda in a bowl and mix well to coat.
2. Allow to rest for at least 20 minutes.
3. Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat.
4. Add the shrimp and water-blanch for 10 seconds.
5. Remove the shrimp with a strainer and run cold water through them to cool.
6. The water-blanching removes all of the liquid from the shrimp.
7. Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess.
8. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute.
9. Turn off the heat, remove with the strainer, and drain.
10. Transfer the oil from the wok to a bowl.
11. Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds.
12. Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds.
13. Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute.
14. They should be dry and crusted.
15. Turn off the heat, transfer to a heated platter, and serve.

shrimp, baking soda, water, salt, cornstarch, peanut oil, fresh thai chilies

Taken from www.epicurious.com/recipes/food/views/salt-baked-shrimp-103105 (may not work)