Oil-Crackling Shrimp (กุ้งน้ำมันระเบิด)

1.Trim off the legs, sharp tips of the head, and the tail tips. Devein using a toothpick and pat the shrimp dry thoroughly. Set aside.

2.Heat the oil in a wok or deep skillet until very hot. Divide shrimp into two batches. Fry each batch for 5–6 seconds per side until just turning golden. Remove and repeat with remaining shrimp.

3.Increase the oil temperature and fry the shrimp again briefly until the shells are crispy. Drain on a wire rack.

4.Separate the white parts of the scallions and slice the green parts finely. Set aside.

5.Remove excess oil, leaving about 1 tbsp in the wok. Add ginger and the white scallion parts. Stir-fry until fragrant.

6.Add all sauce ingredients to the wok. Bring to a boil, then remove the ginger and scallion pieces. Simmer to reduce slightly.

7.Add the fried shrimp back to the wok. Increase heat to high and quickly toss until evenly coated with the sauce. Transfer to a plate and garnish with the sliced scallion greens.