Sulawesian-style Crispy Shrimp

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs jumbo ocean-caught shrimp
• 2 tablespoons kosher salt
• 3 egg whites
• 1 cup cornstarch
• 4 cups peanut oil
• 2 tablespoons oil, reserved from the 4 cups
• 12 scallions, cut in 2-inch lengths
• 1 tablespoon coarse sea salt
• 1 teaspoon pepper
• 2 tablespoons sugar
• 5 dried red chilies
• 1/2 cup shallot, thinly shaved
• 1/4 cup serrano pepper, thinly sliced
• 1/3 cup soy sauce
• 1/4 cup chicken stock
• 3 tablespoons chinese rice wine or 3 tablespoons sake
• 3 tablespoons sugar (to taste)
• 1 tablespoon ginger, minced
• 3 garlic cloves, thinly sliced

Recipe

• 1 butterfly and devein the shrimp, leaving tail and shell attached. toss with kosher salt and let sit for 15 minutes refrigerated. press gently in a dry towel to remove moisture.
• 2 mix dipping sauce ingredients together and set aside.
• 3 heat peanut oil to 375 degrees f over high heat in a large wok. dip shrimp in egg whites, then dredge in cornstarch. shake shrimp free of cornstarch and fry till crispy in several batches.
• 4 carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. when the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
• 5 toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. toss and serve with dipping sauce.