Crispy Salt and Pepper Shrimp

Name: Crispy Salt and Pepper Shrimp
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 1/2 pounds, shell-on shrimp (31 to 40 per pound); 2 tablespoons Chinese rice wine or, dry sherry; , Kosher salt; 2 1/2 teaspoons, black peppercorns; 2 teaspoons, Sichuan peppercorns; 2 teaspoons, sugar; 1/4 teaspoon, cayenne pepper; 4 cups, vegetable oil, for frying; 5 tablespoons, cornstarch; 2 , jalapeño chiles, stemmed, seeded, and sliced into 1/8-inch-thick rings; 3 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 2 , scallions, sliced thin on bias; 1/4 head, iceberg lettuce, shredded (1 1/2 cups)

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By Andrew Janjigian

Appears in Cook's Illustrated November/December 2014, America's Test Kitchen TV

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

To keep our shell-on, deep-fried salt and pepper shrimp shells crispy and crunchy rather than tough, we employ several tricks. First, we choose shrimp that are not overly large (31 to 40 per pound), which ensures that the shells are thinner...

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