• First, clean the shrimp. Give a quick cold water rinse and pat dry with paper towels. It's imperative the shrimp is dry so the frying doesn't splatter and the shrimp gets crispy.
  1½ pounds fresh shrimp
• Devein. A must for the best fried shrimp recipe. You can't do without it.
• It goes by easily using a toothpick to pull out the vein from near the tail. Get the toothpick under the vein, lift it out, and then grab and pull the rest out.
• Pat dry with paper towels again and let the shrimp air dry for a few minutes.
• Even pat dry one last time before you dip in potato starch. You can find potato starch at most Asian food grocery stores. It makes the shrimp crispy without being heavy from wet batter. It's so easy and spares tons of time.
• Just put potato starch in a mixing bowl and shake your shrimp around in it. Nothing else. Be sure your shrimp are still cold...if not, then put them in the refrigerator for 15 minutes. (Also during this time, you should be heating your thick-bottomed frying pot with a good amount of oil. The shrimp need to be completely immersed in the frying oil.)
  potato starch, neutral cooking oil
• Pull the shrimp out, dusting off any extra potato starch. You will want the shrimp to be well dusted, not have globs or overly coated areas. Use your hands to shake off excess dry batter.
• Lay your coated shrimp out on a plate with paper towels underneath.
• Once the oil is at 380 F then drop them in, frying shrimp in small batches to ensure they can move around in the oil and evenly fry for about 2-3 minutes. The oil temperature will drop so adjust your flame so the oil temperature can stay high.

After Fry Finishing Process

• Scoop them out with a metal slotted spoon and here's a little extra move, put them on a paper towel and blot the oil off (do it very quickly), then put them on an elevated wire rack with lots of room for cooling down and retaining crispiness.
• Elevating the wire rack is important so air can circulate all around the shrimp so they stay crispier.
• Once the shrimp are crispy but not completely cool, put them in a metal mixing bowl, dust salt and pepper all over, and give a few tosses to incorporate.
  ¾ tsp sea salt, ¾ tsp black ground pepper
• Garnish with chilis and scallions.
  scallions, Thai Chilis
• Put a side of sawsawan for dipping (a must-have for bringing this recipe to the next level of tastiness). Enjoy!
  1 tbsp minced garlic, 1 tbsp finely chopped onion, ¼ cup red wine vinegar, ¼ cup soy sauce, ½ tsp siling labuyo or Thai chili