Adapted from RavenousCouple
- 16 large head on, shell on shrimp
- 4 T rice flour
- 4 T cornstarch
- 1 T sea salt
- 3 tsp fresh ground black pepper
- 1 tsp sugar
- 1 tsp freshly ground Szechuan peppercorns (optional)
- 2 T butter
- 2 T vegetable oil
- 1/2 medium onion, finely diced
- 6 cloves garlic, finely chopped
- 1/4 red bell pepper, diced small
- 1 small jalapeno or Thai bird’s eye chili, thinly sliced on the diagonal, more or less to desired taste (optional)
- 2 stalks of green onion or scallion, finely sliced on the diagonal (optional)
Soak shrimp in salted water for 20 minutes. Rinse shrimp in cold water. Cut off long whiskers and sharp point on the head with scissors and dab dry with paper towel.
In small bowl, combine salt, pepper, and sugar and set aside. If you’re using the Szechuan peppercorns, lightly toast and then using mortar and pestle, crush coarsely and add to seasoning mixture.
Heat large wok or deep fryer with cooking oil to high, about 350 degrees. Combine the rice flour and cornstarch in a shallow bowl. Dredge the shrimp in the mixture to get a light coating, shaking off excess. Deep fry the shrimp in small batches until pink and crispy, about 3-4 minutes. Remove and drain.
Heat another large saute pan with the butter and cooking oil. When oil is hot, add garlic then the onions, jalapenos, and scallions. Quickly stir-fry the veggies for a minute. Add the shrimp and sprinkle about 1 tsp seasoning mixture. Continue to stir fry and make sure seasoning coats well, for another minute. Transfer to serving plate and serve immediately. Sprinkle on additional seasoning according to taste.