3 T (45 mL) cornstarch
1 t (5 mL) freshly ground black pepper
1 t (5 mL) salt
50 g chopped green onions (2 plants' worth)
20 g chopped garlic (3 cloves)
5 g seeded chopped jalapeño (a small part of one)
1 pound (500 g) uncooked peeled shrimp, rinsed and patted dry (16-20 per pound size)
oil with a high smoke temperature
1 t freshly ground Sichuan peppercorns
30 g fresh cilantro leaves and tender leaves
(Prepare coating) In a medium mixing bowl,
thoroughly mix cornstarch, black pepper and ¾ of salt.
(Stir fry aromatics) In a small saucepan with a little oil,
stir fry and then reserve green onions, garlic, jalapeño
and rest of salt.
(Coat shrimp) Toss shrimp in coating until thoroughly and evenly coated.
(Shallow-fry shrimp) Top up residual oil in saucepan to depth
of about 1 cm (⅓ inch), heat very hot, shallow-fry shrimp
(like deep-frying, but with the thing you're cooking only half-submerged)
in small batches (5 or 6 at a time). Turn each shrimp over only
once, cooking no more than 2 minutes each (likely much less if
you have the oil hot enough). Top up oil carefully as it gets
absorbed by shrimp. Don't get splashed or cause
a fire.
(Toss and serve) Toss with reserved aromatics, Sichuan peppercorns,
cilantro, serve immediately.