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. ---------------------------------------------------------------------------
Nutrition
Ingredients
