Delicious, crispy fried jumbo shrimp dressed in garlic, onion, and sweet chili sauce served along with brown rice has recently become one of my family's favorite stir fry dishes. Relatively basic ingredients and easy to make, I love to prepare this dish whenever I find irresistible succulent shrimp at the market!
1 lb. jumbo shrimp; peeled and deveined
2+ cups of peanut oil
7 tablespoons potato starch
1 large egg
5 garlic cloves; chopped
1" ginger; julienned
2 scallions; chopped
1/2 onions; diced
2 green chili peppers
1 teaspoon chili flakes (or dried hot red pepper; chopped)
2 tablespoons each: soy sauce, fish sauce, rice vinegar, and rice wine (or mirin)
1 tablespoon sugar
1 large lime; zest and juice
1/2 teaspoon sesame oil
Cooked brown rice to serve along with shrimp
Prepare garlic, ginger, scallions, onion, and green chili peppers and set aside.
In a small bowl, blend soy and fish sauce, rice vinegar, rice wine, lime zest and juice along with sugar.
In a medium size frying pan, heat peanut oil up to 350 degrees F.
Meanwhile, pat dry shrimp and season with salt and black pepper. With your hand, toss to completely coat shrimp with potato starch and egg until starch is no longer visible. This is a little sticky and messy but worth it!
Once oil is hot, in 2 batches, fry shrimp for 1 minute each side until golden. Remove shrimp and place on paper towel to soak oil. Repeat with remaining shrimp.
In another medium size frying pan over medium heat add 2 tablespoons of peanut oil and stir fry all the vegetables along with chili flakes (or dried red hot pepper) for 2-3 minutes. Add prepared sauce and bring to a boil for two minutes. Toss in shrimp; stir and add sesame oil. Stir one more time prior to serving.
Garnish with sesame seeds or scallions and serve along with hot brown rice.