VIETNAMESE SALT AND PEPPER SHRIMP

12 Shrimp (Appetizer)
24 or more Shrimp (Main Course)
(Deveined, but with shell)
If with heads - they can be eaten - otherwise,
heads off but freeze for future use (Soup stock)
1/2 cup Flour (rice or regular)
2 cups Canola oil
1/2 cup low sodium soy sauce
4 cloves Garlic (crushed and cut into small pieces) Do not use a garlic press !
1-2 Chillies
1 inch Ginger (peeled and cut into small slivers)
2 tablespoon brown sugar
1/4 cup Salt and fresh ground Pepper Mix (1 part Salt -2 parts Pepper)
1 Lemon cut into wedges
2 Scallions cut into fine slivers
1/2 cup chopped Cilantro

Mix 2 tablespoon oil with Garlic, Chillies, Ginger and Sugar. Set aside. Take 1 tablespoon of this mix add 2 tablespoon scallion slivers and stir into soy sauce. Heat a small iron frying pan and cook the left over mix on medium/high until golden brown stirring it all the time, so it does not burn, strain the oil. Set the mix aside - it should be really crispy. Heat the remaining oil, roll shrimp in flour and shake access flour off, fry until pink and crispy on both sides. Put on a sheet of kitchen roll to soak up the oil. Put shrimp on a serving dish and ladle the garlic, ginger, chili mix over the shrimp, sprinkle with salt and pepper mix and some of the scallion slivers and cilantro. Serve immediately with wedges of lemon, salt and pepper mix and the soy sauce mix on the side to dunk the shrimp.

Yes, you eat it with the shells!!!!