Salt and pepper shrimp

Method

1. 1 Cut off the shrimp's antennae, leave the shell on, then make a slit along the back to remove the black vein.
2. 2 Leaving the skin on is essential; the crispy, edible skin is the most flavorful part.
3. 3 Roast coarse salt with peppercorns and Sichuan peppercorns in a dry pan for 2 minutes, then coarsely grind them.
4. 4 Pat the shrimp dry, then coat them with cornstarch and deep-fry in oil at 195 degrees Celsius for exactly 90 seconds.
5. 5 Fry over high heat and very quickly to achieve a crispy crust while keeping the meat juicy.
6. 6 Sauté minced garlic and chili peppers in a dry pan, then add the shrimp and toss with roasted salt and pepper.

With an appliance

• Air fryer 28 min

  Replace step 4: spray evenly with oil, then steam in a hot air oven at 205 degrees for 8 minutes; the shrimp shells will be almost as crispy as when deep-fried.