Deep fried shrimp ala bie fong tong - super duper garlicky deep fried shrimp

Ingredients

• 454 g (1 libra) black tiger prawn/shrimp, peeled and deveined, but leave the tails on ground white pepper
• seasalt
• 1 egg, beat until peaks (original recipe called for 2 eggs)
• 100 g corn starch
• 2 - 3 bird eyes chillies, finely sliced
• 2 cloves garlic, bruised, to stir fry
• vegetable oil
• Sprinkle
• 200 g or 3-4 bulbs of garlic, chopped
• 1 green onion, finely sliced

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Preparation

• Bie Fong Tong style fried garlic for sprinkle:
  Clean and drain off the chopped garlic, sun-dried the garlic to reduce the moist .Bake the garlic with a small amount of oil or deep fry until crispy and golden brown. Garlic ready to use as Bie Fong Tong seasoning.
• Deep Fried Shrimp ala Bie Fong Tong:
  Sprinkle salt and pepper over the shrimp, combine. Sprinkle with a small amount of corn starch, combine. Add beaten egg, combine.
• Coat the shrimp with the rest of cornstrach. Deep-fry the shrimp until golden brown. Set aside.
• Heat oil in a skillet over medium heat. Stir fry the bruised garlic and bird eyes chillies until fragrant.
  
• Add the deep-fried shrimp, stir. Add fried chopped garlic, green onion, black pepper and salt, stir. Remove from heat and serve.

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