Sulawesian-Style Crispy Shrimp

This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  lbs  jumbo ocean-caught shrimp
• 2  tablespoons kosher salt
• 3  egg whites
• 1  cup cornstarch
• 4  cups  peanut oil
• 2  tablespoons  oil, reserved from the 4 cups
• 12  scallions, cut in 2-inch lengths
• 1  tablespoon coarse sea salt
• 1  teaspoon white pepper
• 2  tablespoons sugar
• 5  dried red chilies

• Roadside Dipping Sauce

• 1⁄2 cup shallot, thinly shaved
• 1⁄4 cup  serrano pepper, thinly sliced
• 1⁄3 cup soy sauce
• 1⁄4 cup  chicken stock
• 3  tablespoons  chinese rice wine or 3  tablespoons sake
• 3  tablespoons sugar (to taste)
• 1  tablespoon ginger, minced
• 3  garlic cloves, thinly sliced

Directions

1. Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
2. Mix dipping sauce ingredients together and set aside.
3. Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
4. Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
5. Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.