Sichuan Chili Shrimp

Shell the shrimp, leaving the tail intact. Make an incision along the back of each shrimp and remove the black vein, being careful not to split the shrimp too deeply, because otherwise they will curl during cooking. Wash the shrimp thoroughly under cold running water, and pat dry with paper towels. Sprinkle with the salt and return to the refrigerator for at least 1 hour. Place under cold running water for 10 minutes, pat dry with paper towels and return to refrigerator again for a further hour. This process helps to firm up the shrimp. Dust all over lightly with cornstarch.

FOR BATTER: Mix the flour and water into a smooth batter that will hold onto the back of a wooden spoon. Stir in the oil.

Heat the peanut oil in a wok, until the oil just begins to smoke. Dip the shrimp one at a time into the batter, wipe off the excess, and deep-fry until golden brown, wipe off the excess, and deep-fry until golden brown. Set the shrimp aside.

FOR SAUCE: Combine the Sichuan sauce ingredients and set aside.

Drain off the oil leaving 2 tablespoons of groundnut oil behind in the wok. Heat the oil and sauté the garlic, ginger, bell peppers, scallions and the chili flakes for about 1 minute. Add 1 cup of the Sichuan sauce and toss together over high heat for about 30 seconds. Stir in the cornstarch thickening, add the shrimp to toss through and, finally, stir in the sesame oil to glaze.