Salt and pepper crispy shrimp

Toast the salt and spices in the wok over low heat for a couple of minutes.

Transfer to a spice grinder and blend into a fine powder.

Mix in the red chili powder. The seasoning keeps in a sealed container at room temperature for 6 months.

Mix the shrimp with the salt, soy sauce, cooking wine, grated ginger, grated garlic and one tablespoon of cornstarch.

Put half a cup of cornstarch in a big container, add the shrimp, cover with the rest, put on the lid and shake well.

Let the shrimp sit 10 minutes so the starch bonds.

Slice the red and green chilies, the garlic and the ginger, and cut the scallions diagonally.

Heat the oil to 360F.

Shake half the shrimp in a sieve to remove excess flour and fry in two batches for 1 to 2 minutes, separating any that stick with a spatula.

Drain on a basket and sieve out any crumbs left in the oil before the next batch.

Rest the shrimp about 10 minutes; residual heat finishes cooking and the moisture redistributes.

Bring the oil to 400F and fry again for a minute or two to reinforce the crust. Drain on paper towels.

Put all the aromatics except the scallions in a sieve and fry in the hot oil for 30 seconds.

Add the aromatics and the reserved scallions to the shrimp, sprinkle over 2 teaspoons of the jiao yan seasoning and toss thoroughly.