AND PEPPER SHRIMP
12 large head-on shell-on FarallonTM shrimp
1/2 cup corn starch
1 tbs kosher salt
1 tbs fresh cracked pepper
1 tsp cracked red pepper flakes
1 tsp sugar
1 medium white onion, sliced thin
1-2 jalapenos, sliced thin
1 scallion, cut about 1/2 inch length
1 tbs minced garlic
Wash shrimp in cold water, cut off long antennae with scissors and dry with paper towel.
In small bowl, combine salt, peppers, and sugar.
Heat large wok with cooking oil to high, about 350 degrees. Dredge the shrimp in the corn starch to get a light coating, shaking off any excess. Deep fry the shrimp in small batches until nicely pink/red and crispy, about 3-4 minutes. Remove and drain. (Pan frying can be used as an alternative cooking method.)
Heat another large pan with a bit of cooking oil. When oil is hot, add garlic and then onions, jalapenos, and scallions. Quickly stir-fry the vegetables for a minute or so, add the shrimp and sprinkle with 1/2-1 tsp of the seasoning mixture. Continue to stir fry, making sure that the seasoning coats well, for another minute. Transfer to serving plate and serve immediately. Sprinkle on additional seasoning according to taste.