Salt and Pepper Shrimp

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoons kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat shrimp dry with paper towels. Deep fry shrimp at 375F for only 20 seconds, then drain.

While shrimp are deep-frying, coat wok with oil and saute scallions, garlic and ginger. Add fried shrimp then season with salt and pepper.Stir-fry for 20 seconds and serve immediately.