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Ming Tsai Salt and Pepper Shrimp

Canola oil to cook and deep fry
1 1/2 lbs. large U-15 shrimps (15 per pound), deveined, shell on!
1 C. scallions cut into 1-inch pieces
1/4 C. sliced garlic
1/4 C. ginger, julienne
1/2 T. kosher salt or sea salt
1/2 T. ground pepper mix (black, green, red and Szechwan)

Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375F. for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.


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