1fresh red Thai peppercut into small circles, optional
1tbsp.light soy sauce
3 to 4slicesof ginger
pinchof ground pepper
Devein shrimp and wash carefully. Slightly drain. Marinate shrimp with cooking wine, salt, ground pepper and ginger slices for 20 minutes. Pat dry with kitchen paper. This is extremely important to avoid the oil splashing and get yourself burnt. It also helps to keep the flavors strong enough and not diluted by water.
Heat around 3 tablespoons of cooking oil in wok until really hot. Place the shrimps in and cook for around 20 seconds until the shell becomes hard and crispy. Transfer out and leave any 1 tablespoon of cooking oil in.
Place ginger, garlic, spring onion and Thai peppers if using, heat for half minute until aromatic. Place breadcrumbs in. Add light soy sauce in and fry the breadcrumbs until crispy too. Water carefully in this process and add extra oil if you feel the breadcrumbs are too dry.
Return shrimp in. Mix over high heat quickly so all the flavors can be combined well. Serve hot.