Shake off excess cornstarch, then carefully add jalapeño rings to oil and fry until crisp, 1 to 2 minutes.Step 2Heat oil in a large Dutch oven over medium heat until oil registers 385 F.     For an extra jolt of spiciness, fry a couple of thinly sliced jalapeños. Arrange shrimp on a platter and sprinkle with jalapeno rings. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Transfer jalapeno rings to the prepared plate. Add shrimp, scallions, and 1/2 teaspoon salt and toss to coat. Adjust burner, if necessary, to maintain oil temperature between 375 F and 385 F. After frying, reserve 2 tablespoons frying oil.A quick salt-rice wine soak improves the shrimp’s texture, plumping them, as well as contributing flavour; the Sichuan peppercorns gives the dish sparkling spice and aromatic piquancy, while black peppercorns provide a straightforward hit of heat. Using wire skimmer or slotted spoon, transfer shrimp to the prepared plate and let drain briefly.Step 3Carefully add  one-third of shrimp to hot oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown, 2 to 3 minutes.Spicy delight: Crispy salt and pepper shrimp                 electric pencil sharpener manufacturers This Chinese salt and pepper shrimp is a savoury-spicy joy. Toss jalapeno rings with remaining 2 tablespoons cornstarch in a separate bowl. Return oil to 385 F and repeat frying shrimp in 2 more batches, re-tossing each batch thoroughly with coating mixture before frying. Line plate with clean paper towels as needed.  

Transfer shrimp to a now-empty bowl, add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture and toss until well coated. For an extra jolt of spiciness, fry a couple of thinly sliced jalapeños. Line serving platter with shredded lettuce.Step 4Return oil to 385 F.Step 5Heat reserved oil in 12-inch skillet over medium-high heat until shimmering.Add the black peppercorns and Sichuan peppercorns along with cayenne and sugar to the coating and then fry more of the same with ginger and garlic to make a flavourful paste that will toss the fried shrimp in for great depth. Transfer shrimp to prepared rack and keep warm in the oven. Meanwhile, drain shrimp and pat dry with paper towels; wipe the bowl dry with paper towels.Crispy salt and pepper shrimp1 1/2 pounds shell-on medium-large shrimp (31 to 40 per pound)2 tablespoons Chinese rice wine or dry sherryKosher salt2 1/2 teaspoons black peppercorns, coarsely ground2 teaspoons Sichuan peppercorns, coarsely ground2 teaspoons sugar1/4 teaspoon cayenne pepper4 cups of vegetable oil5 tablespoons cornstarch2 jalapeno chiles, stemmed, seeded, and sliced into 1/8 inch-thick rings3 garlic cloves, minced1 tablespoon grated fresh ginger2 scallions, sliced thin on biasShredded iceberg lettuceStep 1Adjust oven rack to upper-middle position and heat oven to 225 F. Set wire rack in the rimmed baking sheet and line a large plate with a triple layer of paper towels.        Toss shrimp with rice wine and 1 teaspoon salt in a large bowl and let sit at room temperature for 15 minutes. Combine black peppercorns, Sichuan peppercorns, sugar, and cayenne in a small bowl. Serve immediately.                                                  Washington: There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as shatteringly crispy and appealing to eat as fried chicken skin and a killer savoury-spicy flavour profile