-
1
Place the shrimp and baking soda in a bowl and mix well to coat.
-
2
Allow to rest for at least 20 minutes.
-
3
Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat.
-
4
Add the shrimp and water-blanch for 10 seconds.
-
5
Remove the shrimp with a strainer and run cold water through them to cool.
-
6
The water-blanching removes all of the liquid from the shrimp.
-
7
Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess.
-
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
Turn off the heat, remove with the strainer, and drain.
-
10
Transfer the oil from the wok to a bowl.
-
11
Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds.
-
12
Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds.
-
13
Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute.
-
14
They should be dry and crusted.
-
15
Turn off the heat, transfer to a heated platter, and serve.
