2 tb Salt
1 lb Large shrimp
– unpeeled and deveined 2 ts Coarse or kosher salt
1 ts Roasted Sichuan peppercorns
-(ground) 1 ts Sugar
2 tb Finely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Finely chopped scallions
2 Fresh red chile peppers
– coarsely chopped 2 c Peanut oil; for deep frying
TO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with paper towels. In a small bowl, combine the coarse salt, peppercorns, and sugar and set aside. In another small bowl, combine the garlic, ginger, scallions and the chopped chilies. Heat a wok or deep skillet until it is hot and add the oil. When the oil is very hot and smoking, add the shrimp and deep-fry for about 1 minute or until they are pink. Remove them immediately with a slotted spoon and drain well. Pour off all but 1 1/2 tablespoons of the oil and reheat the wok. Add the salt-peppercorns-sugar mixture and stir-fry for 10 seconds. Add the garlic-ginger-scallion-chiles mixture and stir-fry for 10 seconds. Return the shrimp to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a serving platter and serve at once.