Salt and Pepper Shrimp

Preparation

1. Step 1

   If using whole peppercorns: In a large (12-inch) pan (you can use the same pan later to fry the garlic and toss the shrimp), toast the peppercorns over medium heat, stirring occasionally, until fragrant and they just start to pop and crackle, about 10 minutes. Set aside to cool completely. Transfer the peppercorns to a spice grinder or mortar and pestle, and finely grind. Combine with 2½ teaspoons salt in a spice jar and seal. If using previously ground pepper: Combine the ground pepper and salt in a spice jar and seal. This is your salt and pepper spice mix.

2. Step 2

   To a separate large, heavy pan, like a cast-iron pan, add oil to a depth of about ½ inch, and heat over medium-high to 375 degrees. Place a wire rack on a sheet pan. (If desired, line the sheet pan with parchment for easier clean up.)

3. Step 3

   As the oil comes to temperature, place the shrimp in a small bowl and rinse with cold water. Drain and thoroughly pat dry, leaving just enough moisture for the cornstarch to adhere to the shrimp. In a medium bowl, combine the cornstarch with the remaining ¼ teaspoon salt. Using tongs, toss the shrimp in the cornstarch until the shrimp are coated.

4. Step 4

   Fry the shrimp in 2 or 3 batches to not overcrowd the pan, until barely golden and crisp on the outside, about 2 minutes per side. Using tongs, transfer the shrimp to the prepared wire rack, and continue frying the rest.

5. Step 5

   In a large pan (the same one you used for the peppercorn) or wok, add 2 tablespoons of oil and the garlic and fry over medium heat, stirring continuously, until the garlic just starts to turn golden, about 2 minutes. Take care not to burn the garlic. Add the chile slices and stir to release their fragrance, about 30 seconds. Turn off the heat. Add the shrimp, sprinkle liberally with the salt and pepper mix (using half the mix is a good place to start), toss, garnish with scallion, if using, and serve.