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1
Using scissors, snip off the antennae, pointy tip, jagged rostrum, legs, and feet of each shrimp (see below).
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2
Pat dry with paper towels and set aside.
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3
In a bowl large enough to accommodate the shrimp, stir together the white pepper, sugar, salt, and tapioca starch.
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4
Add the shrimp and toss with your fingers to coat well.
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5
Set aside.
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6
In a wok or skillet, heat 2 tablespoons of the oil over high heat until hot but not smoking.
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7
Add half of the shrimp and spread them into a single layer.
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8
Let the shrimp sear and brown for 1 minute.
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9
Flip the shrimp over and sear the second side for 1 minute.
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10
They should curl and turn pinkish orange.
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11
Transfer the shrimp to a plate and repeat with the remaining shrimp, using an additional 2 tablespoons oil.
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12
Lower the heat to medium and add the remaining 2 tablespoons oil.
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13
Add the garlic and chiles and stir-fry for about 30 seconds, or until fragrant.
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14
Dont let the garlic burn.
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15
Return the shrimp to the pan and stir-fry for about 1 minute, or until some of the garlic and chile adhere to the shrimp.
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16
Transfer to a plate and serve hot.
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17
How to Trim Shrimp: When shrimp are served with their shells intact, Vietnamese cooks like to trim them before they cook them to rid the shrimp of any parts that may be unpleasant or harmful to eat.
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18
If they are head-on shrimp, the antennae, pointy tip of the head, jagged rostrum atop the head, the legs, and the feet should go.
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19
The tails are optional.
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20
If they are headless shrimp, the feet are trimmed and sometimes the tails.
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21
To trim shrimp, use kitchen scissors and work over a plastic bag to catch the unwanted bits.
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22
Hold the shrimp near its tail with the feet facing up.
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23
Snip away at the unwanted parts.
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24
If the head is attached, turn the shrimp over and remove the remaining jagged part between the eyes.
