Servings: 4 - 5
Ingredients:
Shrimp - Medium size, 500gm ( roughly 1 lb), shelled with tail on and deveined*
Scallions -1 cup, chopped
Onion - 1 lg, sliced (about .5 cm thick)
Panko Bread crumbs - 1 cup
Plain flour - 1/2 cup
Oil - 1 tbsp
Salt - 1/4 tsp
Chili flakes - 1 tsp (or less upon your heat preference)
Oil for deep frying
Marinade:
Garlic cloves - 6-7(or more if you are a garlic fanatic like me!)
Birds eye chili - 4-5 (remove the seeds if you don't like the heat)
Salt - to taste
Methods:
1. In blender or mortar and pestle mash in the garlics and chili and salt to a smooth paste. Marinade the cleaned shrimps in the garlic mixture for at least half an hour.
2. In a large bowl put the shrimps and slowly add the flour while tossing to coat evenly. If the flour coating seems too dry then stop adding any more or just add a bit of water to make sure the shrimps are coated nicely in a creamy texture.
3. Then add the panko crumbs to the shrimp, toss and shake off excess.
4. Deep fry the shrimps over high heat in batches. It will take you about 2-3 min to cook each batch. Just wait to see if the shrimps have curled up and turn golden and crispy. You have to keep an eagle eye on them otherwise they will burn really quickly as the heat is high. Drain the fried shrimps on a paper towel.
5. Once all the shrimps have been fried up, heat a wok on high heat. Add the tbsp of oil and once hot add the chilli flakes. They will bubble up, add the sliced onions straight away.
7. Serve with any sides you like. They are absolutely yum just as they are.
Hints:
*Devein the shrimps by making a slit with a sharp knife along the back (or spine if only shrimps had one!) of the shrimps and remove the black sandy deposit that pretty much looks like a vein. Be careful not to break away the tails.
