Crispy Shrimps Binondo Style is a Filipino style deep fried spicy salt and pepper baby shrimps, cooked with shells on making it crispy on every bite.
- Pat dry small shrimps.
- Place shrimps, garlic powder and cornstarch in a bowl then toss to coat.
- Heat oil to 180C in a wok, then deep fry shrimps in batches for 1 minute or until golden and crispy. Using a slotted spoon, remove shrimps from the oil, place in a colander to drain excess oil.
- In a separate wok, dry roast peppercorn and salt for 10 minutes in low heat. Remove from wok, let it cool then roughly ground in a spice mill or a mortar and pestle.
- Back to your wok, in medium heat add the salt and pepper mixture then toss the deep-fried shrimp, stir fry briefly to coat shrimps in the mixture, this will take around a minute. Remove from wok then serve.