Nutrition

Ingredients

• 1 lb. large shrimp, peeled, deveined, tails left on
• ¼ tsp. Diamond Crystal or Morton kosher salt
• Freshly ground pepper
• 1–2 jalapeños, thinly sliced
• 2 Tbsp. cornstarch
• ¼ cup (or more) vegetable oil
• 1 bunch garlic chives (6–8 oz.), cut into 2" pieces
• 1 2" piece ginger, peeled, cut into matchsticks
• 1 Tbsp. mirin
• 2 tsp. soy sauce
• ¼ tsp. toasted sesame oil
• Steamed rice (for serving; optional)

Instructions

1. 1 Spread out 1 lb. large shrimp, peeled, deveined, tails left on, on a large plate. Sprinkle ¼ tsp. Diamond Crystal or Morton kosher salt over and toss to coat. Return shrimp to a single layer; let sit 10 minutes.
2. 2 Blot shrimp dry with a paper towel; season with freshly ground pepper. Scatter 1–2 jalapeños, thinly sliced, over shrimp, then sprinkle 2 Tbsp. cornstarch evenly over shrimp and jalapeño. Using your hands (wear kitchen gloves if you’d like), gently toss to coat.
3. 3 Heat ¼ cup vegetable oil in a large skillet over high. Reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to add more oil). Some chiles will stick to shrimp and that’s okay; add remaining chiles to pan. Cook, adjusting heat if needed and turning halfway through, until golden brown, about 4 minutes.
4. 4 Increase heat to high, add 1 bunch garlic chives (6–8 oz.), cut into 2" pieces, and one 2" piece ginger, peeled, cut into matchsticks, and cook, tossing, until garlic chives are slightly wilted and ginger is fragrant, 30–60 seconds. Add 1 Tbsp. mirin and 2 tsp. soy sauce and toss to combine. Remove from heat; add ¼ tsp. toasted sesame oil. Transfer to a platter and serve with steamed rice if desired.

Original Source

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