Salt and Pepper Shrimp

Instructions

1. Preheat oven to 225°F. Toss shrimp, Shaoxing wine, and salt in large bowl. Marinade 10 to 15 minutes. Mix corn starch, sugar, Five Spice Seasoning, garlic powder, black pepper, white pepper, and cayenne in large bowl. 

2. Heat oil to 385°F in large Dutch oven on medium heat. While oil is heating, toss jalapeño in cornstarch mixture, shaking off any excess. Set aside. Drain shrimp and pat dry with paper towels. Transfer shrimp to bowl with cornstarch mixture and toss until well coated. 

3. Working in batches as needed, fry shrimp about 2 to 3 minutes or until light golden brown, stirring occasionally to keep from sticking. Remove from oil using slotted spoon; transfer to wire rack set over rimmed baking sheet and place in oven while frying remaining shrimp.  

4. Return oil to 385°F and fry jalapenos until golden brown, about 2 to 3 minutes. Transfer shrimp to serving platter and top with jalapeno and sliced scallion to serve.