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Ingredients :
450 g jumbo shrimps, shelled
8 tablespoons vegetable oil
3 scallions, cut into 2.5 cm sections
3 cloves garlic, slice thinly
3 dried chilies, shredded
1 1/2 teaspoon Szechwan peppercorns
1 1/2 teaspoon salt
Method :
Sprinkle 1.5 teaspoons of oil on the
shrimps. Lightly pound the peppercorns before mixing in the salt. Heat a
wok with the remaining oil. When hot, stri-fry the shrimps over high
heat for a minute. Remove the shrimps and
pour away the oil to use for other purposes, except for 1
tablespoon. Reheat the oil in the wok
or pan. When hot, quickly stir-fry
the chili, garlic and scallion. Spread out the spring
onion and chili and return the shrimps. Sprinkle on the salt and
pepper mixture and stir-fry for 45 seconds. Serve hot with white
rice.
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