Rinse shrimp and marinate in water salt, white pepper and chili-garlic paste for 30 minutes.
Dredge in flour and deep-fry until crispy. Set aside. In another pan heat sweet chili sauce until bubbling.
Glaze shrimps in bubbling-hot Sweet Chili Sauce. Add adobong mani and continue glazing.
Remove from heat when shrimps are thoroughly glazed. Sprinkle with spring onions and serve.