Serves 4-6 persons
2 lbs. u-15 ocean-caught shrimp
2 tbs. kosher salt
3 egg whites
1 cup cornstarch
4 cups peanut oil
2 tbs. oil reserved from the 4 cups
12 scallions, cut in 2-inch lengths
1 tbs. coarse sea salt
1 tsp. ground white pepper
2 tbs. sugar
5 dried red chilies
Butterfly and devein the shrimp, leaving tail and shell attached.
Toss with kosher salt and let sit for 15 minutes refrigerated.
Press gently in a dry towel to remove moisture.
Heat peanut oil to 375 over high heat in a large wok.
Dip shrimp in egg whites, then dredge in cornstarch.
Shake shrimp free of cornstarch and fry till crispy in several batches.
Carefully top off the oil, leaving 2 tbs. behind, and increase the heat to high under the wok.
When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface.
Toss and serve -- the sauce below makes a nice partner.
Roadside Dipping Sauce for Fried Seafood
1/2 cup thinly shaved shallots
1/4 cup thinly sliced hot chilies (I like to use serranos in this recipe)
1/3 cup soy sauce
1/4 cup chicken stock
3 tbs. Chinese rice wine or Japanese sake
3 tbs. sugar, or more to taste
1 tbs. minced ginger
3 thinly sliced garlic cloves
Combine and use immediately.