Poslfit Recipes: Salt and Pepper Shrimp

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

Originally inspired by a visit to the Grand Wok at MGM Las Vegas, this recipe is nothing like it, but my son made me stop iterating it at this point, saying it was perfect the way it was. I like it myself because it takes very little time and effort to prepare, and can be made with ingredients that keep for a relatively long time (I keep the shrimp frozen), so I can make it on whatever night of the week I'm most tired and uninspired.

(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.