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- Yield:serves 4
- Active time: 15 minutes
- Total time:30 minutes
- 1 pound medium or large shrimp, peeled and deveined
- 1 tablespoon Shaoxing rice wine
- 1/2 teaspoon salt
- 2-inch piece ginger, minced
- 1/2 cup roughly chopped green onions, divided
- 3/4 cup all-purpose flour
- 2 tablespoons canola oil, plus about 1 quart more for deep frying
- 4 ounces snap peas, ends trimmed
- 1 1/2 teaspoons ground Sichuan peppercorns
- 3 Sichuan red chilies (or arbol chilies), ends trimmed, seeds removed, thinly sliced
- 1/2 cup bean sprouts
- 1 tablespoon soy sauce
In a medium-sized bowl, mix together the shrimp, rice wine, salt, ginger, and half the green onions. Set aside for 15 minutes, stirring the mixture occasionally.
Discard the ginger and green onions, and toss the shrimp in a colander to drain. Add the flour to a large bowl. Toss the shrimp in the bowl until evenly coated in flour.
Pour enough oil into a wok to come 2 inches up the sides. Heat the oil over high heat to 375°F, then adjust the heat to maintain that temperature. Shake excess flour off the shrimp and add as many to the wok as will fit in one layer. Cook until golden brown and crispy, flipping halfway through, about 2 minutes total. Drain shrimp on paper towels. Repeat process with remaining shrimp.
Pour off all but 2 tablespoons of the oil. Heat oil over high heat until just starting to smoke. Add the snap peas and stir-fry until bright green and tender, about 2 minutes.
Add bean sprouts, Sichuan peppercorns, chilies, and remaining green onions. Stir-fry until mixture is very fragrant, about 30 seconds. Add the shrimp and soy sauce, and stir-fry until everything is mixed together and hot.
Serve immediately with white rice on the side.