Salt-Baked Shrimp

1. 1

   Place the shrimp and baking soda in a bowl and mix well to coat.

2. 2

   Allow to rest for at least 20 minutes.

3. 3

   Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat.

4. 4

   Add the shrimp and water-blanch for 10 seconds.

5. 5

   Remove the shrimp with a strainer and run cold water through them to cool.

6. 6

   The water-blanching removes all of the liquid from the shrimp.

7. 7

   Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess.

8. 8

   Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute.

9. 9

   Turn off the heat, remove with the strainer, and drain.

10. 10

    Transfer the oil from the wok to a bowl.

11. 11

    Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds.

12. 12

    Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds.

13. 13

    Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute.

14. 14

    They should be dry and crusted.

15. 15

    Turn off the heat, transfer to a heated platter, and serve.

* Per serving · 4 servings · Values may vary.