Chinese-Style Deep-Fried Salty Shrimp

Servings 4

Difficulty Medium

Ingredients

3 cups peanut , canola , or vegetable oil
3 large cloves minced garlic (about 3 tablespoons)
2 scallions , thinly sliced
1 teaspoon dried red chile pepper flakes (optional)
1/2 large egg , beaten
1/4 cup cornstarch
12 to 16 whole jumbo shell-on, head-on shrimp , about 1 pound
Kosher salt and freshly ground black pepper
1 teaspoon five-spice powder , Old Bay , smoked paprika , Sichuan peppercorns , or a combination (optional, as desired)

1

Heat 2 tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes. Add the chile pepper flakes if using and stir until aromatic, about 30 seconds. Transfer oil and aromatics to a large metal bowl. Wipe wok clean with paper towel.
2

Add remaining oil to wok and heat to 375°F (190°C) over medium heat. Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp and toss to coat. When the oil is ready, add half of the shrimp, dropping them into the oil one at a time. Cook, agitating and flipping shrimp frequently until crisp and just cooked through, 2 to 3 minutes total. Transfer shrimp to a paper towel-lined plate and repeat with remaining batch.
3

Add drained fried shrimp to bowl with browned aromatics. Season to taste with salt, pepper, and optional additional seasonings. Serve immediately.