Crispy Garlic Shrimp

De Souped Up Recipes · 30 min

Ingredientes

Preparación

1. Marinate the shrimp with 1/3 tsp salt, 1.5 tsp soy sauce, 1.5 tsp Chinese cooking wine, black pepper to taste, a drizzle of vegetable oil and 1.5 tsp paprika. Toss well and set aside.
2. Spread the shaved coconut on a metal baking pan and bake at 350°F for 5-7 minutes, watching it until golden brown, as ovens vary.
3. Chop 30 cloves of garlic in a food processor for a couple of minutes. Rinse under running water to wash off the sulfur compounds, then drain thoroughly in a sieve.
4. Add 3/4 cup of cooking oil and the garlic to the wok. Simmer over medium-low heat for 8-12 minutes until crispy, then strain and set the garlic aside.
5. Clean the wok, pour the oil back in and heat to high. Fry the shrimp for just 2 minutes, then remove and set aside. Store the leftover oil in a sealed container.
6. Keep 2 tbsp of oil in the wok and stir-fry the aromatics over medium heat for a couple of minutes: dried red chilies, bird's eye chilies, ginger, diced onion, the white part of the scallion, cilantro stems and fermented black soybean.
7. Add the shaved baked coconut and the crispy garlic. Season with 1/3 tsp salt and 1.5 tsp sugar and mix until well combined.
8. Return the shrimp to the wok with the green part of the scallion and the cilantro leaves, toss once more and serve.

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