Ingredients
2¼ tsp. freshly ground pepper
2¼ tsp. ground Sichuan peppercorns
1½ tsp. sugar
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1 lb. medium shrimp, peeled, deveined, tails left on
â
cup cornstarch
â
cup (or more) vegetable oil
1 16â18-oz. tube precooked polenta, cut into 1" cubes
5 Fresno chiles, thinly sliced
1 bunch scallions, cut into 2" pieces, white pieces halved if thick
Instructions
Mix 2¼ tsp. freshly ground pepper, 2¼ tsp. ground Sichuan peppercorns, 1½ tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl to combine; set spice mixture aside.
Toss 1 lb. medium shrimp, peeled, deveined, tails left on, and â
cup cornstarch in a large bowl until shrimp are evenly coated. Set aside.
Heat â
cup vegetable oil in a large nonstick skillet over medium-high. Working in batches and adding more oil as needed if pan looks dry, cook one 16â18-oz. tube precooked polenta, cut into 1" cubes, in a single layer, turning halfway through, until golden and crisp, 10â14 minutes per batch. (Be patient; the polenta takes a long time to crisp up. Donât fuss with it too much.) Transfer polenta to a large bowl.
Working in batches and adding more oil as needed if pan looks dry, cook reserved shrimp in a single layer in same pan, turning halfway through, until golden brown and crisp, about 2 minutes per batch. Transfer to bowl with polenta.
Add 5 Fresno chiles, thinly sliced, to same pan and cook, stirring often, just until tender, about 1 minute. Transfer to bowl with polenta and shrimp.
Add 1 bunch scallions, cut into 2" pieces, white pieces halved if thick, to same pan and cook, stirring often, just until tender, about 1 minute. Transfer to bowl with polenta, shrimp, and chiles and sprinkle reserved spice mixture over. Toss until combined and everything is evenly coated. Taste and season with more salt if needed.