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1 lb frozen large raw shrimp (deveined with shells and tails on)
2 to 3 cups peanut oil
4 tbsp cornstarch
¼ tsp ground pepper
½ tsp regular salt
Salt and Pepper Mixture:
1 ½ tbsp sea salt
1 ½ tsp ground pepper
- Defrost the shrimp by soaking them in cold water for 20 minutes. The shrimp used in this recipe were purchased already deveined with the shells and tails in tact. If you can not find these shrimp, you can just use shrimp with their shells on and devein them once they are defrosted.
- While the shrimp defrost, prepare the cornstarch coating. Mix together all of the cornstarch coating ingredients thoroughly and then place this mixture in a large bowl and set it aside.
- In a small cup, mix the salt and pepper mixture and set it aside.
- After 20 minutes check the shrimp to see if they have defrosted. Once they thaw, drain them in a colander and pat them dry with paper towels.
- If the shrimp are not deveined and the legs are still intact, remove them at this time. To do this simply pull the legs off, then using a very sharp knife, cut the shell down the back of the shrimp and remove the vein, keeping the shell in tact.
- Once the shrimp are defrosted and deveined, coat them with the cornstarch mixture. Lightly toss them in the mixture being careful not to remove their shells.
- Add enough peanut oil to your wok to submerge the shrimp completely. Heat this oil on high.
- Once the oil is hot add about 5 to 6 shrimp and let them cook for 30 to 50 seconds, just until they turn pink. Then remove them with a slotted spoon and place them on a plate lined with paper towels. Cook the remaining shrimp in batches.
- After all of the shrimp are cooked, remove the oil from the wok and wipe it out.
- Reheat the wok on high. If you want the shrimp to be extra salty you can add a tablespoon of peanut oil, otherwise leave the wok dry.
- Once the wok is hot, add the salt and pepper mixture. Then add the shrimp and stir until they are coated with the mixture.
- Remove the wok from the heat and serve. Makes about 3 servings.