Classic Taiwanese Salt and Pepper Shrimp

Pat the shrimp very dry with paper towels. In a medium bowl, combine the cornstarch, five-spice powder, white pepper, salt, and sugar. Add the dried shrimp and toss until evenly coated.

Heat 1 inch of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F/175°C. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan.

Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Keep warm.

Carefully pour out most of the oil from the skillet, leaving about 2 tablespoons. Reduce heat to medium.

Add the minced garlic and sliced jalapeño (if using) to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Return the fried shrimp to the skillet and toss quickly with the garlic and jalapeño mixture for 30 seconds to combine the flavors.

Transfer the shrimp to a serving platter and garnish generously with chopped green onions. Serve immediately.