• 1 pound medium shrimp (about 25 shrimp),
head removed, deveined, but not shelled
• 2 to 3 tablespoons tapioca starch or
cornstarch, as needed
• 1 teaspoon sea salt or kosher salt
• ¾ teaspoon freshly ground black, white, or
• 4 cups oil for deep-frying
Soak the shrimp in warm, lightly salted water for 5
minutes. Rinse in cold water, drain and pat dry with
paper towels. Lightly coat the shrimp with the
tapioca starch or cornstarch.
In a small bowl, mix the salt with the freshly
ground peppercorns and set aside.
Heat the oil to 360 degrees Fahrenheit in a deep fat
fryer, heavy saucepan with deep sides or a second
wok (it is easiest not to deep-fry and stir-fry the
shrimp in the same wok). Carefully add the shrimp to
the hot oil, 4 to 5 at a time, anddeep-fry until
they turn bright orange (about 40 seconds). Make
sure the temperature does not fall below 350 degrees
Carefully remove the shrimp with a slotted spoon and
drain on paper towels. Continue deep-frying the
remainder of the shrimp.
Heat a wok on medium heat. Add the salt and pepper
mixture and the deep-fried shrimp. Stir-fry briefly
to coat the shrimp in the mixture (20 to 30
seconds). Serve hot.