Crunchy and Spicy Shrimp Stir-Fry with Snap Peas

Ingredients

• 1 pound medium or large shrimp, peeled and deveined
• 1 tablespoon Shaoxing rice wine
• 1/2 teaspoon salt
• 2-inch piece ginger, minced
• 1/2 cup roughly chopped green onions, divided
• 3/4 cup all-purpose flour
• 2 tablespoons canola oil, plus about 1 quart more for deep frying
• 4 ounces snap peas, ends trimmed
• 1 1/2 teaspoons ground Sichuan peppercorns
• 3 Sichuan red chilies, ends trimmed, seeds removed, thinly sliced
• 1/2 cup bean sprouts
• 1 tablespoon soy sauce

Directions

1. Combine the shrimp, rice wine, salt, ginger, and half of the green onions in a medium-sized bowl. Leave the mixture to marinate for 15 minutes, giving it a stir now and then.
2. Remove and discard the ginger and green onions, then transfer the shrimp to a colander so any extra liquid can drain away. Put the flour in a large bowl, add the shrimp, and toss until each piece is well covered.
3. Add enough oil to a wok so it reaches 2 inches up the sides. Warm it over high heat to 375 degrees F, then adjust the burner as needed to hold the oil at that temperature. Tap off any extra flour from the shrimp, then add only as many as can sit in 1 layer in the wok. Fry until crisp and golden, turning once midway through, about 2 minutes total. Move the shrimp to paper towels to drain, then cook the rest the same way.
4. Carefully pour out the oil, leaving 2 tablespoons in the wok. Set it back over high heat and warm the oil until it is just beginning to smoke. Add the snap peas and stir-fry until they turn vivid green and become tender, about 2 minutes.
5. Add the bean sprouts, Sichuan peppercorns, chilies, and the rest of the green onions. Stir-fry until everything smells deeply aromatic, about 30 seconds. Return the shrimp to the wok, add the soy sauce, and stir-fry just until the shrimp are hot and everything is evenly combined.
6. Serve right away with white rice on the side.