-
1
With kitchen shears, cut through the shell of the shrimp down the back to the tail.
-
2
Remove the vein and rinse them well.
-
3
Butterfly the shrimp by cutting almost all the way through the shrimp with a knife.
-
4
Pat dry and set aside.
-
5
Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.
-
6
While the oil is heating, whisk the eggs and club soda together in a large bowl.
-
7
Whisk in 2 cups cornstarch making sure to get out any lumps.
-
8
The batter should be the consistency of heavy cream.
-
9
Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp!
-
10
Put the remaining cornstarch on a platter and season it well with salt and pepper.
-
11
Working in batches, dredge the shrimp in the cornstarch and shake off any excess.
-
12
Dip the shrimp in the batter and let the excess batter drip off.
-
13
Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking.
-
14
Remove and drain on paper towels.
-
15
Scoop out any floating bits of batter from the oil, they will burn.
-
16
Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter.
-
17
When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container.
-
18
Add the chilies, garlic, and ginger and stir-fry for about 1 minute.
-
19
Take the wok off the heat and pour in the soy sauce and sake.
-
20
Cook for 1 minute, then pour this mixture over the fried shrimp.
-
21
Garnish with cilantro.
