Salt and Pepper Shrimp

Dear Friends and Family,

This one is always a crowd pleaser. Just remember to open a window and turn the fan on high before you start.

Salt and Pepper Shrimp

• 4 slices jalapeño pepper
• 1 slice ginger
  
• 1 clove garlic
• 2 tsp kosher salt
• 1 tsp black pepper
• pinch white pepper
• 1 tbs corn starch
• 4 tbs canola oil
• 1 lb shrimp (no smaller than 36#)

1. Slice the jalapeño into rings/ovals with the seeds. Slice a slice of ginger. Crush the garlic.
2. Mix the salt, black pepper and white pepper in a bowl.
3. Peel and devein the shrimp. Mix the cornstarch with a cup of water. Add shrimp to the cornstarch mixture.
4. Heat oil over a high flame until shimmery. Drain shrimp and pat dry. Fry shrimp in batches until they JUST start to turn pink.
5. Remove most of the oil from the pan/wok, leaving about 1 tbs in the pan. Reheat oil over high flame. Add jalapeño slices, ginger and garlic to oil. Bloom for ~30 seconds. Add salt mixture to the oil, saving a couple of pinches for later. Cook for ~15 seconds. Add shrimp and cook for ~30 more seconds.
6. Plate and sprinkle with remaining salt mixture.

Cheers!
mouse & Mr. mouse