1. Place salt, peppercorns, chili and white pepper in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool. 2. Preheat the oil to 350°. 3. In a large zip loc bag add salt and cornstarch and mix together. Add in the dry shrimps and coat well. Remove extra cornstarch from shrimp and into the heat oil. When the shrimp turn to a pink color remove and place onto a rack. Repeat this step until the shrimps are done. 4. In a wok add 2 tbsp oil and add pepper and shallot and stir fry for 30 seconds. Add in the fry shrimps and 1 tbsp of the Szechuan peppercorns mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
