Tom Rang Muoi (Stir-Fried Salt And Pepper Shrimp)

• 10 to 12 large shrimp or prawns
• 1 cup cornstarch
• 1/2 tablespoon salt
• 1 teaspoon sugar
• 1 to 2 tablespoons red or green chile pepper, sliced
• 1/2 cup green onion, sliced
• 1/2 cup white onion, chopped into 1-inch pieces
• 2 tablespoons garlic, minced
• 1 teaspoon fish sauce
• 1/2 tablespoon butter
• 2 to 3 tablespoons olive/vegetable oil
• Vegetable, for frying
• Lettuce and/or cooked rice, for serving

1. Using a knife, slice down the backs of the prawns to remove the vein. Depending on how daring your crowd is, you can either choose to cut off the legs and antennas or leave them on. Clean the shrimp in cold water and then proceed to generously toss them in cornstarch, covering them entirely.
2. Preheat a frying pan with oil to high heat, 375u0b0F. Add the shrimp and let them fry in the hot oil for approximately 2 to 3 minutes or until they are golden and crispy. Remove the shrimp and place them on a paper towel.
3. In a wok over high heat, add 2 to 3 tablespoons of vegetable/olive oil (preferably vegetable), the green chilies, garlic, HALF of the green onions, white onion, salt, sugar, butter, and fish sauce. Allow the garlic and onion mixture to cook for 1 to 2 minutes. Add the shrimp and stir-fry for another 1 to 2 minutes.
4. Serve immediately on a bed of lettuce as an appetizer or as a main dish accompanied by white rice. Use remaining green onions as garnish sprinkled on top of the shrimp. If you'd like a dipping sauce, just mix some salt and pepper with lime juice in a small sauce plate on the side.

shrimp, cornstarch, salt, sugar, red, green onion, white onion, garlic, fish sauce, butter, olivevegetable oil, vegetable, rice

Taken from food52.com/recipes/53972-tom-rang-muoi-stir-fried-salt-and-pepper-shrimp (may not work)