Salt and Pepper Shrimp

Ingredients:

• 2 lb extra large shrimp, peeled

• 2 tablespoons kosher salt

• 1/2 cup cornstarch

• 1/2 cup "instant" super fine flour (like Wondra)

• 1-2 dried tien tsin chile(s), minced 

• canola oil (for frying)

for the salt & pepper mix:

• 1/4 cup sea salt

• 1 1/2 tablespoons ground sichuan (szechuan) peppercorn 

• 1 teaspoon white pepper

Directions:

1. In a dry pan, heat the salt and pepper mixture, stirring continuously to avoid burning, for 3-5 minutes or until heated through and very fragrant. Pour into a plate to cool completely. Set aside.

2. Meanwhile, add 1 tablespoon of the kosher salt to a small bowl of cold water. Stir to dissolve. Add the shrimp and wash the shrimp. Drain then repeat with remaining salt. Rinse the shrimp in cold water then pat dry. Set aside.

3. Stir together the cornstarch, flour and 1-2 tablespoon(s) of the salt and pepper mix in a shallow bowl. Dredge the shrimp. 

4. Heat about 1 inch of canola oil in a large wok or skillet. Add the shrimp and fry, 2-3 minutes or until fully cooked. Drain on a paper towel lined plate. Plate and garnish with the minced chile. Sprinkle with additional salt mixture, if desired.