1 lb. large shrimp (21-25), peeled & deveined
2 tsp. salt*
3/4 tsp. ground Szechuan peppercorns*
1/2 tsp. sugar
*Or, use 1 tsp. of pre-blended peppercorn salt (I like the one from Penzey's Spices)
1 tbsp. minced garlic (about 3 cloves)
1 tbsp. minced fresh ginger
2 jalapeños, seeded & thinly sliced
1 scallion, minced (for garnish)
2 tbsp. vegetable oil
1. First prep the shrimp according to this technique (will give the shrimp a "bouncy," crisp texture): http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html
2. Combine 2 tsp. of salt, 3/4 tsp. ground Szechuan peppercorns, and 1/2 tsp. of sugar in a small bowl (alternatively, you can substitute the salt and ground peppercorns with 1 tsp. of pre-blended peppercorn salt).
3. Heat 1 tbsp. of oil in a wok or saute pan over high heat until quite hot. Add the garlic, ginger and jalapeños and stir-fry for about 10 seconds, then push to the side of the pan.
4. Add the shrimp in a single layer in the pan and sauté for about 1 minute (do not move them at all during this time) until they start to sizzle. Add the remaining 1 tbsp. of oil, then stir fry for another minute.
5. Sprinkle the salt-peppercorn-sugar mixture over the shrimp and cook an additional 1-2 minutes.
6. Remove shrimp to a serving platter and garnish with minced scallions. Sprinkle some additional salt-peppercorn on the shrimp just before serving.