Wash the shrimps with salt water. Drain
and remove tails. Heat up oil in a deep frying pan. Fry the shrimps
for 45 minutes. Remove and drain. Remove excess oil from pan leaving
just enough to fry the garlic, shallots and ginger. Add soy sauce,
rice wine and pounded candlenuts. Mix well then add in the shrimps.
Season well. Mix in the blended corn flour to thicken the gravy. Stir
for about 2 minutes and remove from heat. Serve.