Vietnamese Salt and Pepper Shrimp | Crispy Asian Main Course

Wash and peel the shrimp, then pat them thoroughly dry with paper towels (this is the secret to perfect crispiness). In a bowl, toss the shrimp with the cornstarch, a pinch of salt, and a little ground black pepper so that a thin layer coats them.

Cook the jasmine rice in twice the amount of lightly salted water until tender, then keep warm covered with a lid. Finely mince the garlic and the seeded red chili pepper. Thinly slice the spring onions into rings. In a small bowl, mix the spice blend: fine salt, freshly ground black pepper, and cane sugar. Slice the cucumber into fresh rounds and cut the lime into wedges.

Heat the sunflower oil in a wok or deep frying pan over high heat. When the oil is hot, carefully add the starch-coated shrimp in a single layer. Fry for 1.5-2 minutes per side until nicely golden and crispy. Remove the shrimp onto a paper towel-lined plate to drain.