Ingredients
600 g shrimp, deveined, shell on, tail removed
1 tsp salt
2 thumbs of ginger, sliced
½ cup cornflour
2 tsp salt
2 tbsp whole Sichuan peppercorns
rice bran oil for shallow frying
4 garlic cloves, minced
2 spring onions, minced
½ fresh green pepper, minced
½ fresh orange pepper, minced
¼ tsp SIDS CRAZY SALT
Directions
Devein the shrimp and marinate with salt and ginger. Set aside for 15 minutes.
Toast Sichuan peppercorn with salt in a small frypan over low heat until aromatic (about 1 minute). Remove the mixture then ground into powder.
Coat shrimp with cornflour, shaking off extra before frying.
Heat up oil in wok until you can see waves on the surface. Fry the shrimp for 1 minute in two batches. Transfer shrimp out. High oil temperature is the key factor to a great flavour.
Pour the extra oil out and leave only around ½ tablespoon. Fry garlic, spring onion and peppers until aromatic.
Return the shrimp and sprinkle with SIDS CRAZY SALT and ¾ of the salt and pepper.
Transfer out and sprinkle the remaining on the surface.
