Salt and Pepper Shrimp

Ingredients

• 450 g (1 lb) Raw large shrimp (prawns), peeled, tails left on, deveined, patted very dry
• 57 g (2 oz) Cornflour (cornstarch)
• 28 g (1 oz) Plain (all-purpose) flour
• 1 tsp Fine salt, plus a pinch for the seasoning
• 1 tsp Szechuan or black peppercorns, finely ground
• ½ tsp Chinese five-spice
• 1600 ml (6¾ cups) Neutral oil, for deep frying, in a deep, heavy pot of at least 5 litres (5.3 US quarts) that it fills no more than one-third
• 1 tbsp Neutral oil, for the garlic and chilli
• 4 Garlic cloves, finely sliced
• 2 Red chillies, thinly sliced
• 3 Spring onions, thinly sliced
• Lime wedges, to serve

You’ll need: Deep, heavy pot, at least 5 litres (5.3 US quarts), Cooking thermometer, Slotted spoon or spider, Wok or large frying pan

Method

1. 1

   Read this first: deep-frying safety. Hot oil can cause serious burns and fires. Use a deep, heavy pot of at least 5 litres (5.3 US quarts), filled no more than one-third with oil, and a thermometer so you know the oil temperature. Never leave the pot unattended and keep children and pets away. Dry the shrimp thoroughly: water makes hot oil spit violently. Keep a lid or baking tray nearby: if oil ever catches fire, turn off the heat and smother it with the lid. Never use water on an oil fire. If the oil smokes, turn off the heat.

2. 2

   Make the seasoning. Mix the ground pepper, five-spice and a pinch of salt in a small bowl. Mix the cornflour, flour and 1 tsp salt on a plate.

3. 3

   Coat the shrimp. Just before frying, press the shrimp into the flour mixture until lightly and evenly coated on every side. Shake off the excess.

4. 4

   Heat the oil. Pour the 1.6 litres (6 3/4 cups) of frying oil into the deep pot and heat to 180°C (350°F), checking with a thermometer. Put paper towels on a tray beside the stove.

5. 5

   Fry the shrimp. Lower the shrimp into the oil one by one with a slotted spoon or spider, in 3 batches. Fry each batch for 1 1/2 to 2 minutes, until golden and crisp and the shrimp are pink and opaque all the way through. Lift out onto the paper towels. Let the oil return to 180°C (350°F) between batches. When finished, turn off the heat and let the oil cool completely, in the pot, before moving it.

6. 6

   Fry the garlic and chilli. Heat the 1 tbsp oil in a wok or large frying pan over medium-high heat. Add the garlic, chillies and half the spring onions and stir for 30 to 45 seconds, until fragrant and the garlic is just golden. Stop before it browns, or it will be bitter. Ventilate the room: chilli fumes can sting.

7. 7

   Toss and serve. Add the shrimp and the pepper seasoning and toss for 20 seconds. Scatter with the remaining spring onions and serve at once with lime wedges.