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«I make my salt and pepper shrimp with three peppers—black pepper, white pepper and the one that’s really fun, Sichuan pepper,» says Rach. «It makes your lips swell like Angelina Jolie, it makes your tongue tingle, it makes you feel sassy!» Cook the shrimp with the shell on; it gets nice and crispy, so you can eat it or peel it off, whichever you prefer. Rach serves the shrimp alongside noodles flavored with ginger, garlic, soy sauce and sesame oil for a MYOTO (make your own takeout) combo that’s super-simple, super-tasty and super-fast. «I mean, how easy is this meal?» she says. «You can make the whole thing in less than fifteen minutes—it’s crazy.»
For more MYOTO recipes, check out Rach’s 5-Spice Chicken Teriyaki and Beef ‘n’ Broccoli.
- About ¼ cup cornstarch per pound of shrimp 1 ½ teaspoons EACH white pepper, black pepper or La Boite’s Pierre Poivre and Sichuan pepper (the Sichuan is key!) 1 tablespoon fine sea salt1 ½-2 pounds large, thin-shelled, flash-frozen pink shrimp, deveined but shell onNeutral oil for shallow frying (about ¾ cup) 1 pound Chinese wide noodles, planed or wavy edge dried, or wide rice noodles2 inches ginger, peeled4 large cloves garlic, crushed¼ cup combined light and dark soy sauce2 tablespoons toasted sesame oil¼ cup toasted sesame seeds½ cup chopped chives or 4 scallions, finely chopped
Heat a pot of water to boil for noodles.
In a wide bowl, combine the cornstarch with the 3 ground peppers and sea salt, add shrimp and toss to coat evenly.
Heat 1/8- to ¼-inch oil in large pan over medium-high heat and shallow-fry the shrimp.
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Add noodles AND ginger and garlic to boiling water, cook noodles to package directions, then drain and remove the chunk of ginger. Toss noodles with soy sauces and sesame oil and top with sesame seeds and chives or scallions.