Camarão com sal e pimenta

Ingredientes

• 14 oz black tiger shrimp
• 1 onion
• 0.5 green bell pepper
• 0.5 red bell pepper
• 2 Thai chilis
• 2 scallions
• 1 clove garlic
• 1 tbsp ginger
• 0.75 oz cilantro
• 0.75 cup corn starch
• 0.5 tsp Chinese five-spice powder
• 0.5 tsp white pepper
• 0.5 tsp black peppercorns
• 0.5 tsp garlic powder
• 0.5 tsp chili flakes
• 0.5 tsp salt
• 0.5 lime
• oil (for frying)
• jasmine rice (cooked, for serving)

Modo de preparo

1. 1

   Chop onion into quarters and red and green peppers into approx. 2 cm/0,8 in. triangles. Peel and then finely slice garlic, and ginger. Finely slice thai chillies. Finely slice greens of spring onions and quarter whites lengthwise into approx. 4 cm/1,6 in. long pieces. Pluck coriander leaves and set aside, then finely slice stalks.

2. 2

   Mix five spice, white pepper, garlic powder, chilli flakes, salt, and black pepper together in a small bowl. Add cornstarch to a large bowl with some salt and pepper, add shrimp, toss to coat, and then place shrimp in a sieve over bowl and shake off excess cornstarch. Heat a wok or a large frying pan on medium-high, add some oil, and then add cornstarch-coated shrimp and fry for approx. 5 min, flipping them halfway so they are evenly coloured and crispy. Remove shrimp from wok and set aside.

3. 3

   In the same wok, add some more oil, and then add onion and red and green peppers, season with salt and pepper, and fry for approx. 4 min. Then, add garlic, ginger, coriander stalks, spring onion whites, half of thai chilli, and then fry for another approx. 2 min. Then, add shrimp and, whilst stirring, sprinkle over spice mix to ensure it is evenly spread, and fry for approx. 1 min. Finally, squeeze in lime and stir in most of coriander leaves and spring onion greens. Serve with rice, and garnish with more coriander leaves and remaining thai chilli.