Crispy Salt and Pepper Shrimp

Name: Crispy Salt and Pepper Shrimp
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 1/2 pounds, shell-on shrimp (31 to 40 per pound); 2 tablespoons Chinese rice wine or, dry sherry; , Kosher salt; 2 1/2 teaspoons, black peppercorns; 2 teaspoons, Sichuan peppercorns; 2 teaspoons, sugar; 1/4 teaspoon, cayenne pepper; 4 cups, vegetable oil, for frying; 5 tablespoons, cornstarch; 2 , jalapeño chiles, stemmed, seeded, and sliced into 1/8-inch-thick rings; 3 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 2 , scallions, sliced thin on bias; 1/4 head, iceberg lettuce, shredded (1 1/2 cups)

Main Courses
Chinese
Fish & Seafood

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2014, America's Test Kitchen TV

In this peppery dish, the shells are every bit as important (and delicious) as the shrimp.

SERVES 4 to 6

TIME 1½ hours

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