Start by placing your shrimp in a bowl and adding the fish sauce. Toss them gently so they’re evenly coated. Let them sit while you prep everything else. This quick marinade adds a deep, savory flavor that really makes the dish shine.
Using a mortar and pestle, grind the peppercorns until they’re coarsely crushed.You’re not going for a fine powder here those little bits of texture are what give this dish its signature bite. Set them aside for later. Coarsely chop: Garlic, ginger, and red chili peppersDon’t worry about making everything perfectly uniform this is a rustic, flavor-packed dish, not a precision exercise. Drain the shrimp from the marinade.
In a bowl, mix together the flour and cornstarch. Toss the shrimp in this mixture until they’re fully coated.Tip: Make sure each piece is evenly covered. This is what creates that light, crispy coating when fried. Heat oil in a pan until it reaches about 350°F (175°C). Carefully add the shrimp in small batches this is important! Overcrowding the pan can make them soggy instead of crispy.
Fry for about 3 minutes, flipping halfway through, until they’re golden brown and crisp.
Remove and set aside on a plate (you can line it with paper towels if you like).
Pour off most of the oil from the pan, leaving about 1 tablespoon.
Add the garlic and ginger, and sauté for 2–3 minutes until they’re fragrant and just starting to brown.
Then add the chopped chili peppers and cook for another 1–2 minutes.At this point, your kitchen is going to smell absolutely amazing. Finally, toss in the scallions and cook for about 2 minutes more.
Add the fried shrimp back into the pan. Gently toss everything together so the shrimp are coated in all those delicious flavors.
Turn off the heat. Sprinkle the crushed peppercorns over the shrimp and add coarse salt to taste. Top with fresh cilantro leaves for a bright, fresh finish.
Serve immediately while everything is hot and crispy.
