Crispy Szechuan Pepper Shrimp with a Soy Mirin Marinade, Green Onion Aioli and Ginger Chili Pepper Puree
In a medium bowl combine all ingredients and stir to combine. Add shrimp, toss to coat. Marinade 2 hours.
In the bowl of a blender or food processor add green onion, garlic, ginger, egg yolks and rice vinegar and blend until smooth. Slowly add canola oil and pulse until emulsified. Drip in sesame oil. Stir to combine. Set aside.
In the bowl of a food processor or blender add jalapeno, fresno chili pepper, ginger, garlic and salt and blend until you’ve created a rough puree. Set aside. In a small sauce pan over medium heat add canola oil and heat until it shimmers. Add pepper puree and cook 2 minutes or until heated through. Remove from heat and set aside.
In a medium bowl combine all ingredients, stir to combine. Place marinated shrimp into bowl and toss to coat. Shake off any excess.
To fry: In a large saucepan over medium high heat add canola oil and heat until hot. Using tongs place dredged shrimp - 5 at a time - into hot oil and fry until golden brown. Remove from oil and toss shrimp with Ginger Chili Puree. To serve: Place shrimp on a serving plate and serve with Green Onion Aioli for dipping.