Shrimp Pom Poms are a delight to cook because you can flashcook it in 15 to 20 minutes and try any variation you like each time. Change the type of shrimp, the marinade, the cooking oil, the vegetables, sauces and what not. See what you have around you and get creative. Here is our version of the dish that we cooked in under 15 minutes.

Ingredients:

Shrimp – 10 to 15 in numbers Medium Size, Raw

Oil 2 Tablespoons – Peanut Oil (try variations with vegetable oil, sesame oil or chili oil. I usually end up using Peanut or vegetable)

For the coating:

Chili Powder 1/2 Teaspoon (vary for hotness)

Ginger Garlic Paste 1/2 Teaspoon

Cornflour 2 Tablespoon (add some more to get a dry coarse coating

Water (enough to get a dry coarse coating, it should not be runny)

Chinese 5 Spice Powder (optional) 1/2 Teaspoon

Lemon Pepper Powder (optional) 1/2 Teaspoon

For the Sauce:

Spring Onions – 2 Scallions (white part for cooking and leafy green part for garnishing)

Pepper 1/2 (Bell Pepper and/or other varieties)

Ginger 1/2 Teaspoon julienned

Garlic 1/2 Teaspoon diced

Kecap Asin (Sweet Soy, or use Dark Soy) 1 Tablespoon

Chili Garlic Sauce (Optional)

Water 2 Tablespoons

Steps:

1. Preparing, Coating and Frying the Shrimps
   • If frozen, defrost in cold running water for a few minutes. Pat dry the shrimps.
   • If you don’t mind the head, tail keep it on. You can try variations of Shrimp for this recipe.
   • Mix all the ingredients for the coating to create a dry coarse mixture.
   • Gently mix the Shrimp with the mixture till it is coated well.
   • Heat oil in a wok or saucepan and add the coated shrimps and fry both sides till they are red and crispy. I usually heat the oil on the side so that the coated Shrimp are not standing too long.
   • Remove and place on a paper towel
   • Give yourself a pat on the back if the Shrimps look deliciously crispy.
2. Nailing the Sauce
   • Heat the same wok and oil that you fried the Shrimp in and add the chopped whites of the scallions and fry on medium heat for a minute.
   • Add the ginger and garlic and saute for 2 minutes.
   • Add the peppers and saute for 2 minutes.
   • Add the Sweet Soy and water, bring to a boil and then simmer till the sauce is thick. Taste to see if the sauce needs a pinch of salt.
3. The End Game
   • Add the Shrimps and coat it well with the Sauce and switch off the gas. If you want to eat it later, then add the fried shrimps later, just before serving, after heating the sauce again.
   • Sprinkle the scallion greens and serve

Tips:

• Make sure the coating for the Shrimp is dry and coarse. Should not be runny.
• Make sure the Shrimp is nice and crispy after you fry it.
• Add salt at the end only as needed. Soy usually provides the required level of salt, so add only after tasting and a pinch at a time.
• If using Chili oil, just give a pinch of chili powder. You can vary the chili powder to taste.
• Don’t cook the Scallion greens, just chop and sprinkle on top before serving.
• Vary the spices for the coating and experiment.