- 500 gr shrimp, peeled and deveined
- 1 egg
- 2 tbs cornstarch
- 1/4 tsb ground pepper
- 1 cm ginger, grated
- salt to taste
- Marinate shrimp with grated ginger for 10 minutes.
- In a flat plate, combine cornstarch, salt and ground pepper. Mix well.
- Break the egg into a mixing bowl and gently whisk until combined. Dip the shrimp in the egg and roll them in the flour plate. Redo the dipping and rolling.
- Deep fry the shimp until golden brown.
- Serve with chili sauce.