Salt and Pepper Shrimp

1. 1

   Cut each shrimp shell lengthwise along back with scissors, leaving last segment intact, then devein shrimp, leaving shell in place.

2. 2

   Cut off feathery legs and sharp pointed section of shell above soft tail fins.

3. 3

   Rinse shrimp and dry thoroughly.

4. 4

   Heat oil in a wok or deep heavy pot over high heat until it registers 400F on deep-fat thermometer.

5. 5

   Deep-fry shrimp in 4 batches until shells bubble and shrimp are bright pink, 45 to 60 seconds (they will be slightly undercooked), returning oil to 400F between batches.

6. 6

   Transfer with a slotted spoon to paper towels to drain.

7. 7

   Carefully pour oil into a heatproof bowl (to cool before discarding), then wipe wok clean with paper towels.

8. 8

   Stir together salt, pepper, and five-spice powder.

9. 9

   Heat wok or a heavy skillet over moderate heat until hot but not smoking, then add deep-fried shrimp and spice mix and stir-fry 10 seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.