Cook's Note: Fried garlic and fried shallots
can be found at most Asian specialty markets.
In a large bowl, mix the eggs and cornstarch to make a batter. Set aside.
Heat a wok
over high heat and add enough peanut oil to fill a third of the way up the sides of the wok. Heat the oil to 350 degrees F, or until a cube
of bread turns golden brown in 15 seconds and floats to the surface.
Dip the shrimp in the batter
in batches until they turn golden brown and are cooked through, 2 to 3 minutes. Drain on paper towels. Sprinkle the shrimp liberally with the ground Sichuan peppercorns
, sea salt and chili flakes. Dip the jalapeno slices in the batter and fry until golden. Drain
on paper towels. Fry the basil
leaves until crispy, about 15 seconds. Drain on paper towels. Be careful, as the basil leaves may spatter slightly while frying.
For serving, divide the Garden Salad with Lemon Ginger Vinaigrette among four plates. Top the salad with the shrimp
and garnish with the lemon wedges, fried jalapeno
slices and fried basil leaves. Sprinkle with the fried garlic and shallot pieces, if using.