Using kitchen shears, cut through backs of shrimp just deep enough to expose and remove veins. Pat the shrimp dry. In a large bowl, whisk together the corn starch, black pepper, and 1 tsp. of the salt. Add the shrimp and toss to coat.
Heat the oil in a large skillet or wok over medium-high heat. Working in 2 batches, fry the shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer the cooked shrimp to paper towels to absorb oil.
In a medium bowl combine the peppercorns, remaining salt and cilantro and add cooked shrimp. Toss to coat.
Serve the shrimp with the fresh chili slices and lime wedges.
Ingredients
Directions
Using kitchen shears, cut through backs of shrimp just deep enough to expose and remove veins. Pat the shrimp dry. In a large bowl, whisk together the corn starch, black pepper, and 1 tsp. of the salt. Add the shrimp and toss to coat.
Heat the oil in a large skillet or wok over medium-high heat. Working in 2 batches, fry the shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer the cooked shrimp to paper towels to absorb oil.
In a medium bowl combine the peppercorns, remaining salt and cilantro and add cooked shrimp. Toss to coat.
Serve the shrimp with the fresh chili slices and lime wedges.