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This Chinese Salt and Pepper Shrimp Is a Savory-Spicy Joy
  • Start to finish: 1 hour
  • 1 ½ pounds shell-on medium-large shrimp (31 to 40 per pound)
  • 2 tablespoons Chinese rice wine or dry sherry
  • Kosher salt
  • 2 ½ teaspoons black peppercorns, coarsely ground
  • 2 teaspoons Sichuan peppercorns, coarsely ground
  • 2 teaspoons sugar
  • ¼ teaspoon cayenne pepper
  • 4 cups vegetable oil
  • 5 tablespoons cornstarch
  • 2 jalapeno chiles, stemmed, seeded, and sliced into ⅛ inch-thick rings
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 scallions, sliced thin on bias
  • Shredded iceberg lettuce
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