Ingredients
300 g small shrimps trim off the tips of the head and tails
1 tsp salt
1/2 tsp pepper
2 Stalks of Lemon grass – sliced finely length ways.
1/2 tsp chili flakes
1/2 tsp sugar
2 tbsp corn/tapioca starch
3 prawn crackers
Instructions
Toss 1 tsp salt in a dry pan until the color turns quite off-white. Then add 1/2 tsp pepper, 1/2 tsp chili flakes and 1/2 tsp sugar and toss together till fragrant.
Insert the shrimps in a plastic bag and toss with 1-2 tbsp corn/tapioca starch.
Deep fry the lemon grass until golden – remove and drain on paper towel to remove excess oil.
Deep-fry the shrimps for about just 30 secs for each shrimp. Then take them out. Also fry some minced garlic until golden brown.
Return the shrimps back to a small pan on low heat. Toss the shrimps with the garlic, some chopped green onion, fried lemon grass and the delicious salt and pepper mix for about 30 secs. Keep the heat on low.
Crush the prawn cracker really finely in a mortar and pestle.
Place the shrimps on a serving plate. Garnish with cilantro and crushed prawn crackers. Serve with sweet chili sauce and mayonnaise. Eat with shell on to enjoy the crunch and flavor of the shrimp.
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