we have food at home.

~ingredients:  

• 1 lb large shrimp 
• 1/4 cup corn starch 
• 2 green onion 
• 5 garlic cloves 
• 2 thai bird chilies 
• 1/2 tsp white pepper 
• 1/2 tsp salt 
• neutral cooking oil

~instructions: 

1. Prep the shrimp by trimming the tip of the head, and legs. Devein the shrimp by snipping  along the back with food scissors, and pull out the digestive tract.
2. Slice the green onion and thai bird chilies into thin slices, on a diagonal. Mince the garlic. Set aside. 
3. When you’re ready to cook, coat the shrimp in corn starch. 
4. In a deep pan or wok, add enough neutral cooking oil for shallow-frying. The oil should not cover the shrimp, but be enough to cover about halfway. 
5. Turn on the fire and heat up the oil. If it starts to smoke, turn down the heat. 
6. Add in the shrimp, one by one, without overlapping. You may need to do this in batches.
7. Fry the shrimp for 1-2 minutes on each side. Remove and set aside. 
8. Empty the wok but reserve a bit of oil to fry our aromatics. 
9. Toss in the garlic, green onion, and thai bird chilies. Toast for about 30 seconds before adding white pepper and salt. Mix until combined. 
10. Add the shrimp back in and stir until the shrimp is combined with the aromatics. Turn off the fire. Enjoy! 

Note: The shrimp shells should be soft enough to chew and eat from the shallow-frying, but if you don’t like the shells, you can always peel it.