This is a simple preparation of pan-fried spicy shrimp, so I’ll go over just a few of the interesting steps — namely the marinade and the frying preparation.
2 jalapeno peppers, roasted whole then seeds removed
1 shallot, roasted whole then coarsely chopped
garlic cloves (to taste), coarsely chopped
2 tablespoons miso paste
salt & pepper, to taste
lemon juice from 1 lemon
equal parts soy sauce & brown sugar, about 2-4 tablespoons each
basil leaves, finely chopped, approximately 1/4 cup
This was for a pound of large shrimp, deveined with tails remaining, and by the way the tails are edible. By that I mean, I should have made more shrimp because I found myself eating the tails. I roasted the jalapeno peppers for 30 minutes to remove some of their bite, and I had a leftover roasted shallot from another recipe, so I threw that in as well. I use a lot of garlic (4-6 cloves), but your mileage may vary. For the miso paste, I would taste it and see what your tolerance level is. Again, mine is high, so I used at least 2 tablespoons. Be careful with the lemon juice; you’re going to be marinating for only 1-2 hours, but you still don’t want to run the risk of cevichization. I used one lemon. Increase if you’re marinading more shrimp, obviously. The soy sauce and salt might seem like overkill, but I usually like to include both in recipes for a balance. Lastly, the brown sugar is there to of course impart sweetness and color onto what is otherwise a fairly potent marinade. I used about equal parts sugar and miso paste. Lastly, I threw in a couple bunches of fresh chopped basil leaves for good measure.
So after this marinates for just under 2 hours, I spread out white flour onto a wide plate and then dusted it with a heaping of corn starch (perhaps 2 tablespoons worth). The flour is obviously there for the crust, and the starch helps keep it all together. I chose not to season the flour mixture because the underlying shrimp is already covered in so many other flavors. Plus, I slow-cooked (at as low a temperature as my shitty gas stove could muster) the half olive oil, half vegetable oil with a dozen or so cloves of garlic. So, what I’m getting at is there’s no shortage of flavor here. If anything, I would have left out the shallot and probably the garlic from the marinade.