DRY FRIED SHRIMP RECIPES

Steps:

• In a large bowl mix together 1 tablespoon salt and 4 cups cold water. Add shrimp and swish in the water using your hands for about 30 seconds. Drain. Repeat process with another tablespoon salt and 4 cups cold water; drain and rinse shrimp under cold running water. Pat dry with paper towels.
• In a small bowl, mix together remaining 1/2 teaspoon salt, sugar, and ground Szechuan peppercorns; set aside.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until very hot. Add 1 tablespoon oil, garlic, ginger, and chile; cook, stirring with a metal spatula, until fragrant, about 10 seconds. Push garlic mixture to one side of wok and carefully add shrimp, spreading them in an even layer. Let cook, without stirring, 1 minute.
• Add remaining tablespoon oil and cook, stirring, until shrimp just begin to turn orange. Sprinkle shrimp with salt mixture and continue cooking, stirring, until opaque, 1 to 2 minutes more.

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.