1. Prep the Shrimp

Start by prepping your shrimp. Peel and devein them, then pat them dry with paper towels. You want them as dry as possible so the batter can adhere properly and to avoid oil splattering when frying. This step is super important to achieve a crispy texture.

2. Make the Battering Mixture

In a bowl, combine the cornstarch, flour, salt, black pepper, and white pepper. Give it a good stir to ensure the ingredients are well-mixed. This batter will create the light, crispy coating that’s key to the dish’s texture. You can adjust the seasoning based on your taste, but don’t skip the white pepper—it’s what gives the dish its signature peppery heat!

3. Coat the Shrimp

Once the batter is mixed, add the shrimp to the bowl. Toss them gently to coat each shrimp evenly with the mixture. The shrimp should have a light, even coating—be careful not to overload them with batter, as you want it to stay crisp after frying.

4. Heat the Oil

In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil to be hot enough that when you drop the shrimp in, it sizzles immediately, but not so hot that the shrimp burn quickly. If you’re unsure, drop a small piece of batter into the oil. If it bubbles and fries right away, it’s the right temperature.

5. Fry the Shrimp

Carefully drop the battered shrimp into the hot oil in batches—don’t overcrowd the pan. Fry the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy. The shrimp should cook quickly, so keep an eye on them to avoid overcooking. You’ll notice them turning a lovely golden color as they crisp up.

6. Drain the Shrimp

Once the shrimp are crispy and golden, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps maintain the crispiness and keeps them from becoming greasy.

7. Stir-Fry the Aromatics

In a separate pan, add a little oil over medium heat. Toss in the garlic, dried red chilies, and onions. Stir-fry for about 1-2 minutes, just until the garlic becomes fragrant and the onions begin to soften. Be careful not to burn the garlic—keep it moving in the pan.

8. Combine Shrimp and Aromatics

Once the aromatics are ready, add the fried shrimp back into the pan. Toss everything together until the shrimp are coated in the flavorful garlic and chili mixture. Drizzle the soy sauce over the shrimp and toss to coat. This gives the dish a beautiful, shiny finish and adds a touch of savory umami.

9. Serve and Garnish

Transfer the shrimp to a serving dish and garnish with fresh sliced green onions and a squeeze of lime for a burst of freshness. You can also serve this with some steamed rice, stir-fried vegetables, or on its own as a delicious appetizer.