In a mortar & pestle, start pounding the peppercorns, followed by the ginger, garlic and chilli
Add the coriander in and when it’s all pounded, remove and keep aside
Peel the shrimp and reserve the shells
Cut 3/4 of the shrimp coarsely and 1/4 into small pieces
Pound the coarsely chopped shrimp and add it to a bowl
Add the chopped mushrooms, the smaller diced shrimp, soya sauce, prepared green paste and cornstarch, mix and keep aside
Deep dry these in oil
Saute the shrimp shells (optional) and add the stock and keep aside
In a wok, add some oil and saute the spring onion, shallots and the rest of the green paste
Add in the stock, vinegar and soya and bring to the boil
Add the cornstarch slurry and finally the shrimp nuggets
Allow them to simmer for 60 seconds