ingredients:

1. 500 g large shrimp, peeled, leaving tail, cut back
2. 1 / 2 teaspoon dried oregano
3. 1 / 2 teaspoon pepper
4. 1 tablespoon lime juice
5. 1 / 2 tsp fine salt
6. 1 egg, beaten
7. 50 g cornstarch
8. 2 tablespoons butter
9. 50 ounces onions, thinly sliced
10. 2 cloves garlic, finely chopped
11. 3 pieces of red chili, seeded, sliced ​​1 cm menyerong
12. 125 g canned sweet corn kernels
13. 1 tablespoon oyster sauce
14. 1 / 2 teaspoon pepper
15. 1 / 2 tsp fine salt
16. Leaves 15 chives, cut into 2 cm

How to make:

• Marinate shrimp with oregano, pepper, lemon juice, and salt. Let stand for 30 minutes. Drain.
• Dip in beaten eggs, remove, dredge in cornstarch until blended.
• Fry shrimp in hot oil until golden. Remove and drain.
• Heat butter, saute onion and garlic until wilted.
• Enter the chili and sweet corn. Stir until the peppers wilt. Then enter the fried shrimp and stir well.
• Add the oyster sauce, pepper, and salt. Stir until the vegetables cooked.
• Enter the chives, stir and remove from heat. Serve them hot.