20 shrimp, backs slit, deveined, peeled.
2 tbsp salt
2 tsp szechuan peppercorns, ground
2 tsp smoked pepper
1 tsp 5 spice
1 tsp nori rice seasoning
Peanut oil, for cooking
Rub shrimp with salt, szechuan pepper, smoked pepper, five spice powder and nori.
Heat peanut oil in a wok pan and sauté the shrimp for 60 seconds. Set aside.
Sauté chopped scallions, shaved garlic and minced ginger for a few minutes, until lightly sweated.
Add shrimp back into the pan, and toss for a minute, until shrimp is coated.
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