Salt and Pepper Shrimp

Crispy shell-on shrimp tossed with salt, white pepper, chili, and garlic.

Ingredients

• 1.1 lb medium shrimp, shell-on
• 1/2 cup cornstarch or potato starch
• 1 tsp salt
• 1 tsp white pepper
• 3 cloves garlic
• 2 red and green chilies
• 2 scallions

Steps

1. Butterfly shrimp lightly along the back, devein, and pat bone-dry.
2. Dust with starch and fry at 180°C / 355°F for 2–3 minutes until shells crisp; drain.
3. In a clean wok, flash-fry garlic, chilies, and scallion 30 seconds.
4. Return shrimp, sprinkle salt and white pepper, and toss 1 minute to coat.
5. Plate immediately before the aromatics scorch.
6. Eat shell-on with your fingers; a squeeze of lemon is optional.