Shrimp and Zucchini Stirfry with Crispy Basil

For the shrimp:
1/2 pound peeled, deveined shrimp (tail on or off, up to you)
1 cup ice
3 cups cold water
1 teaspoon + 1/8 teaspoon kosher salt
1/2 teaspoon cornstarch
1/4 teaspoon sesame oil

2 tablespoons cooking oil
fresh chili pepper, sliced
2 teaspoons finely minced garlic
2 large zucchini, sliced
handful of deep fried basil leaves (see above)

For the light sauce: (combine in bowl)
1 1/2 teaspoons light soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

Fill a medium bowl with 1teaspoon of salt, ice and water. Add the peeled shrimp and let soak for 15 minutes. Drain and pat very dry on paper towels. Empty the bowl, wipe the bowl dry and return the shrimp, the remaining 1/8 teaspoon of salt, sesame oil and cornstarch. Stir to coat the shrimp.

Heat a wok or large saute pan over high heat until a bead of water sizzles and evaporates on contact. Add the cooking oil, swirling to coat the wok. Add the shrimp and immediately give each shrimp its own space on the wok, so that they aren’t touching. Let fry, untouched for 1 minute. Flip shrimp and let fry for an additional minute, or just cooked through. Remove from wok, leaving as much oil in wok as possible.

You should still have 1 tablespoon of cooking oil in the wok. If not, add more cooking oil. Return the heat to medium-high and let the oil heat up. Add in the chili pepper and garlic and fry until fragrant, about 15 seconds. Add in the zucchini slices and stirfry for 1 minute, tossing every 15 seconds, until zucchini is just barely soft in the middle but still firm on the outer edge.

Pour in the soy/sugar/oil mixture. Toss to coat zucchini. Now add in the cooked shrimp. Toss vigorously until all ingredients and flavors are dancing and jivin’ together.