Sulawesian-Style Crispy Shrimp - cooking recipe

Ingredients

2 lbs jumbo ocean-caught shrimp
2 tablespoons kosher salt
3 egg whites
1 cup cornstarch
4 cups peanut oil
2 tablespoons oil, reserved from the 4 cups
12 scallions, cut in 2-inch lengths
1 tablespoon coarse sea salt
1 teaspoon white pepper
2 tablespoons sugar
5 dried red chilies
Roadside Dipping Sauce
1/2 cup shallot, thinly shaved
1/4 cup serrano pepper, thinly sliced
1/3 cup soy sauce
1/4 cup chicken stock
3 tablespoons chinese rice wine or 3 tablespoons sake
3 tablespoons sugar (to taste)
1 tablespoon ginger, minced
3 garlic cloves, thinly sliced

Preparation

Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
Mix dipping sauce ingredients together and set aside.
Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.