Salt and pepper shrimp

Step 1/3

• 1 onion
• ½ green bell pepper
• ½ red bell pepper
• 1 clove garlic
• 10 g ginger
• 2 Thai chilis
• 2 scallions
• 20 g cilantro

• cutting board
• knife

Chop onion into quarters and red and green peppers into approx. 2 cm/0,8 in. triangles. Peel and then finely slice garlic, and ginger. Finely slice thai chillies. Finely slice greens of spring onions and quarter whites lengthwise into approx. 4 cm/1,6 in. long pieces. Pluck coriander leaves and set aside, then finely slice stalks.

Step 2/3

• ½ tsp Chinese five-spice powder
• ½ tsp white pepper
• ½ tsp black peppercorn
• ½ tsp garlic powder
• ½ tsp chili flakes
• ½ tsp salt
• 100 g corn starch
• oil (for frying)

• 1 bowl (small)
• 1 bowl (large)
• sieve
• wok
• tongs

Mix five spice, white pepper, garlic powder, chilli flakes, salt, and black pepper together in a small bowl. Add cornstarch to a large bowl with some salt and pepper, add shrimp, toss to coat, and then place shrimp in a sieve over bowl and shake off excess cornstarch. Heat a wok or a large frying pan on medium-high, add some oil, and then add cornstarch-coated shrimp and fry for approx. 5 min, flipping them halfway so they are evenly coloured and crispy. Remove shrimp from wok and set aside.

Step 3/3

• ½ lime
• jasmine rice (cooked, for serving)

In the same wok, add some more oil, and then add onion and red and green peppers, season with salt and pepper, and fry for approx. 4 min. Then, add garlic, ginger, coriander stalks, spring onion whites, half of thai chilli, and then fry for another approx. 2 min. Then, add shrimp and, whilst stirring, sprinkle over spice mix to ensure it is evenly spread, and fry for approx. 1 min. Finally, squeeze in lime and stir in most of coriander leaves and spring onion greens. Serve with rice, and garnish with more coriander leaves and remaining thai chilli.

Enjoy your meal!