Chili and Salt Shrimp

These shrimps are lethargic in Chinatown so the price was cut. Instead of steaming, I decided to cook them a little spicy. They are cleaned, legs and head snipped, and then dried. They are then fried very quickly in very hot oil. Garlic and ginger are then sautéed quickly before salt and hot chili were added. The shrimps return quickly and when they are fully cooked, scallion and cilantro and black pepper are added. The meat is sweet and the plays with the hot and salty shells, a lot of fun to eat. Particularly with a bottle of Granville Island Brewery's Scottish Ale.