TO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with paper towels. In a small bowl, combine the coarse salt, peppercorns, and sugar and set aside. In another small bowl, combine the garlic, ginger, scallions and the chopped chilies. Heat a wok or deep skillet until it is hot and add the oil. When the oil is very hot and smoking, add the shrimp and deep-fry for about 1 minute or until they are pink. Remove them immediately with a slotted spoon and drain well. Pour off all but 1 1/2 tablespoons of the oil and reheat the wok. Add the salt-peppercorns-sugar mixture and stir-fry for 10 seconds. Add the garlic-ginger-scallion-chiles mixture and stir-fry for 10 seconds. Return the shrimp to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a serving platter and serve at once.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4|
|Calories from Fat: 993 (88%)|
|Amt Per Serving||% DV|
|Total Fat 110.4g||147 %|
|Saturated Fat 18.7g||94 %|
|Monounsaturated Fat 50.3g|
|Polyunsanturated Fat 35.5g|
|Cholesterol 170.2mg||52 %|
|Sodium 1335.9mg||46 %|
|Potassium 424.9mg||11 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.7g|
|Protein 24.5g||35 %|
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Calories per serving: 1125
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