I love the fattening, deep-fried version of salt and pepper shrimp you find at Chinese restaurants, and this version delivered a lot of the same great flavor. The first time I mixed up the rice flour dredge, though, it smelled WAY too strong, so I cut the amount of 5-spice powder down significantly -- only used about an 1/8 tsp and it was just enough. If you really love 5-spice, go for it, but if you don't, you may want to add a little less. I added some scallions to the pan with the jalapenos, because that's how they do it at my favorite restaurant, and they were really good. The slaw was really tasty, too!