- 1 lb jumbo shrimp
- 8-10 cloves of garlic (minced)
- 6 shishito peppers (you can use any peppers, even thai)
- 1 tbsp whole Szechuan peppercorn
- 1 cup cooking oil
- 3/4 cup corn starch
- chili flakes (optional)
Heat oil in a skillet on medium. In the meantime, coat the shrimp in corn starch. Once the oil starts to smoke, fry the shrimp on each side for 30 seconds and set aside on a paper towel.
In a wok, heat 2 tbsp oil from the skillet, and add in the garlic. As it starts to brown slightly, add the peppercorn and the peppers. When the garlic has browned and the peppers blistered, add the shrimp and toss until everything is evenly coated. Serve with a side of rice and soy sauce.