In a plastic ziplock bag, add the sugar, cornstarch, five-spice powder, salt and pepper. In a separate bowl, add the chili, scallions, garlic and stir to combine.

Clean the shrimps and dry with paper towels, then place in the prepared zip lock bag with the cornstarch ingredients. Give it a shake so all the shrimps are well coated.

In a frying pan,add the peanut oil and over a high heat, heat the oil until it is sizzling hot. Then add the shrimp, cook until they just start turning pink, and turn so the other side of the shrimp are the same. Remove with a slotted spoon on to some kitchen paper.

Turn the heat down and transfer the garlic scallion mixture to the pan until the garlic is a golden colour. Be careful not to burn the garlic as this will result in a bitter taste. Then add the shrimp back to the pan with the garlic and toss until everything is combined.

Serve as a starter, or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry!