Eight Flavored Shrimp
|Medium raw shrimp||1 Pound, peeled and deveined|
|For pepper salt mixture|
|Chinese five spice||1⁄4 Teaspoon|
|Ground toasted sichuan peppercorns||To Taste|
|White pepper||1⁄8 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Finely chopped shallot||1 Teaspoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Fresh chili pepper||1 Small, seeded and finely chopped|
|Shredded lettuce||2 Tablespoon (For Garnish)|
Combine shrimp with cornstarch and salt.
Stir well and set aside for 10 minutes.
Combine pepper-salt mixture in a small bowl and set aside.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add shrimp, half at a time, and cook for 1 minute or until shrimp feel firm and turn pink.
Lift out shrimp and drain on paper towels.
Remove all but 1 tablespoon oil from wok.
Add shallot, ginger, garlic, and chili pepper and cook, stirring, until fragrant, about 5 seconds.
Return cooked shrimp.
Add pepper-salt mixture and cook, tossing to mix well, for about 30 seconds.
Serve warm or at room temperature over shredded lettuce.