We’ll start with the aromatics and vegetables.

Although we usually cut the onion in half to create a flat, stable base to cut into, we’re not using the whole onion for this recipe. So instead of cutting through the onion, we’ll cut into the onion just enough to get the amount we need from the full outer layers. That way, the inner layers are undisturbed and will keep better for the next time you need the rest of the onion!

Cut the red onion (0.50 oz) into thin strips, then rotate 90 degrees to dice it into small cubes.

We will also use just some of the red bell pepper, so cut out the amount you need. In our video, we only took about 1/4 of the whole pepper. Like the onion, cut the red bell pepper (0.50 oz) into strips, then rotate 90 degrees to dice it into small cubes.

Trim and discard the ends of the green onions (2 stalk), then dice the rest. Set all these aromatics aside for later.

Smash and peel the garlic (2 clove). Trim off the hard ends, smash again to get it even more broken up, then mince.

Because our family prefers our food more on the mild side, we tend to use fewer spicy chili peppers. If you want to turn up the heat level, you can use more spicy chili peppers, or opt for a spicier variety, or both. If you don’t want any heat at all, omit them entirely.

Remove the stems from the Thai chili peppers (2 piece), then cut in half lengthwise. Rotate to dice into small pieces.

Create the dry seasoning by combining garlic salt (1 tsp), salt (0.20 tsp), and white pepper (0.25 tsp) in a separate bowl. Mix well.

Devein the shrimp (14 oz) by using a toothpick to jab into and across the middle of its back, between segments. Lift directly out, and the vein will come out with the toothpick. Then, cut off the legs and antennae. We use kitchen shears, but you can use a knife if you don’t have kitchen shears handy.

Then, cut off the front of its head, below the eyes, to make the shrimp pretty and a little less stabby when you’re eating.

Optionally, snip a triangle out of the shrimp’s tail, creating a beautiful fishtail or phoenix-tail shape.

Of course, if you buy pre-cleaned or head-off shrimp, you can skip some or all of these preparation steps. Lucky you!

For large shrimp, cut a shallow slit down the shrimp’s back to make it cook more quickly, to help the flavor penetrate more, and to make it easier to peel while eating.

Pat the shrimp dry with a paper towel. This simple step goes a long way in reducing splatter later!

Toss the shrimp with garlic salt (0.50 tsp) to season. Then toss the seasoned shrimp in cornstarch (2 tbsp). The coating of cornstarch will make the shrimp crispier. To ensure an even coating, add a bit of cornstarch at a time while tossing the shrimp.

Heat your wok over high heat, then add oil (5 oz). Get the oil up to 375° F (190° C). You can either check with a thermometer or wooden chopsticks (you’ll want to see small bubbles coming out).

When the oil has reached 375° F, add the first batch of shrimp. Avoid overcrowding the pot, which will make the oil temperature drop. We recommend frying a batch of 8 large shrimp. If your shrimp are smaller, you can fry more pieces at a time.

Move the shrimp around as they fry to ensure each one is frying evenly. After 40-50 seconds, take the shrimp out. Wait for the oil to come back up to 375° F, then add the second batch and continue frying the rest of your shrimp.

When you’re done frying all the shrimp, turn off the heat. For safety reasons, wait for the oil to cool down a bit before handling. Set a strainer or sieve over a large bowl, and pour the oil out from the wok and into the bowl. You can use the strained, shrimp-infused oil for cooking other dishes. In fact, we’ll use a bit for the stir-frying step of this dish.

Wipe the edge of the wok with a paper towel in case there’s any oil dripping down the outside.

Turn the stove on to low heat. Add oil (1 tsp) and when it’s hot, add garlic. Fry the garlic until it’s aromatic, or 15-20 seconds. Then, add the onion, bell pepper, and Thai chili peppers. Add the white parts of the green onion. Stir-fry until fragrant. If you see the ingredients start to brown or burn, lower the heat.

After 30-40 seconds of stir-frying the onion and peppers, add the fried shrimp back in. Stir-fry quickly, mixing the ingredients thoroughly, so the shrimp can absorb the flavor from the aromatics.

Then, add the rest of the chopped green onion and mix it in.

Start sprinkling in the dry seasoning mix as you stir-fry everything in the wok. Monitor how well everything is coated, as you may not want to use all the seasoning mix. My dad rarely uses up all the seasoning mix.

When the shrimp is seasoned to perfection, turn off the heat and plate. Make sure you get all the tasty, crunchy bits out of the wok, and enjoy!