Crispy Chili Shrimp with Peanuts

Ingredients:
200 grams Small sized jumpingshrimps,
take-outantennae, horns and snout)
1 cup water
1/2 tbsp. iodized salt
1/4 tbsp. white pepper
6 tbsps. chili-garlic paste

? cup butter
2 tbsps. finely chopped hazelnuts

1/2 cup Jufran Sweet Chili Sauce

Procedure:

1. Rinse shrimp and marinade in water, salt, white pepper and chili-garlic paste for 30 minutes.
2. Dredge in flour and deep-fry for around 20 seconds. Set aside.
3. Heat butter. When butter turns light brown in color, add chopped hazelnuts. Taste hazelnuts until butter turns moderately brown.
4. Remove butter-hazelnut mixture from heat. Skim-off surface. Set aside.
5. Glaze shrimps in bubbling-hot Jufran Sweet Chili Sauce. Add butter-hazelnut mixture and continue glazing.
6. Removefrom heat when shrimps are thoroughly glazed.Serve.