Step 1

Rinse the shrimp with cold running water. Pat dry with paper towels and then marinate with the salt and white pepper, about 15 minutes.

Step 2

Mix all the ingredients in the Frying Batter until well combined. Add the shrimp into the Frying Batter, stir to coat evenly with the batter.

Step 3

To deep fry the shrimp, heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350° F (175°C). Gently drop the shrimp into the oil and loosen them up immediately with the spatula to prevent them from clumping together.

Step 4

Deep-fry the shrimp to a light golden brown or until the batter becomes crispy. Dish out with a strainer or slotted spoon, draining the excess oil by laying the shrimp on a wire rack or a dish lined with paper towels.

Step 5

To stir-fry, heat the oil in a skillet over high heat. Add the chopped green onion and chili/jalapeno and stir quickly for a few times. Add the fried shrimp into the skillet and then add the salt and white pepper. Stir to combine all the ingredients well, dish out and serve immediately.