Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 cup (65g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying (approximately 2 cups or 475ml)
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (30g) brown sugar
  • 1 tbsp (15ml) sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1-2 tsp red pepper flakes (adjust to taste)
  • 1 tsp cornstarch mixed with 1 tbsp (15ml) water for thickening
  • 2 green onions, sliced
  • Sesame seeds (optional)

Instructions:

  1. In a mixing bowl, combine cornstarch, flour, salt, and pepper.
  2. In another bowl, whisk the egg until frothy. Dip each shrimp into the egg, then coat with the cornstarch mixture.
  3. Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Fry the shrimp in batches until golden and crispy (about 2-3 minutes), then drain on paper towels.
  4. In a small saucepan, combine soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Bring to a gentle simmer, then add the cornstarch mixture to thicken the sauce, stirring until smooth.
  5. In a large mixing bowl or the frying pan, toss the fried shrimp with the prepared sauce until well coated.
  6. Sprinkle with sliced green onions and sesame seeds before serving.