Ingredients

• Canola oil to cook and deep fry
• 1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
• 1 cup scallions cut into 1-inch pieces
• 1/4 cup sliced garlic
• 1/4 cup ginger, julienne
• 1/2 tablespoon kosher salt or sea salt
• 1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

Instructions

1. Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.