👨‍🍳 Instruktioner

1. 1

   Pat the shrimp thoroughly dry with paper towels. This is crucial for achieving crispiness.

   💡 Proffstips: Ensuring shrimp are completely dry prevents oil splattering and promotes even frying.
2. 2

   In a bowl, toss the dried shrimp with cornstarch until evenly coated. Shake off any excess.

3. 3

   Heat vegetable oil in a wok or deep pot to 350°F (175°C).

   💡 Proffstips: Use a thermometer to ensure the oil is at the correct temperature.
4. 4

   Fry the shrimp in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy.

   💡 Proffstips: Frying in batches ensures each shrimp gets crispy.
5. 5

   Remove the fried shrimp with a slotted spoon and drain on paper towels.

   💡 Proffstips: Allow excess oil to drain off completely.
6. 6

   In a clean wok or pan, add 1-2 tablespoons of fresh oil (or use some of the reserved frying oil). Sauté the minced garlic and sliced chilies (if using) over medium heat until fragrant, about 30 seconds.

   💡 Proffstips: Be careful not to burn the garlic.
7. 7

   Add the fried shrimp back to the wok. Sprinkle with salt and white pepper. Toss well to combine and coat the shrimp evenly.

8. 8

   Stir in the sliced scallions and toss for another 30 seconds. Serve immediately.