Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 Large Egg White, beaten until frothy
  • 1/2 cup Cornstarch
  • 1/2 tsp Sea salt
  • 2 tbsp High-smoke point oil for frying
  • 2 tbsp Honey
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Tomato Ketchup
  • 1 tsp Toasted Sesame Oil
  • 1/4 cup Chicken Stock
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 3 Green onions, whites and greens separated

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Toss them in the beaten egg white, then dredge thoroughly in cornstarch and sea salt until fully coated.
  2. In a small bowl, whisk together the honey, dark soy sauce, light soy sauce, rice vinegar, ketchup, toasted sesame oil, and chicken stock to create the Peking glaze.
  3. Heat 2-3 tablespoons of high-smoke point oil in a wok or cast-iron skillet over high heat until it begins to shimmer. Add the shrimp in a single layer and sear until the coating is golden and shattering-crisp. Remove shrimp and drain on paper towels.
  4. Wipe out any excess burnt starch from the pan. Add a splash of oil and sauté the minced garlic, grated ginger, and the whites of the green onions for 30 seconds until fragrant.
  5. Return the shrimp to the pan and pour in the glaze mixture. Toss rapidly over high heat for 1 minute until the sauce reduces into a thick, mahogany-colored lacquer that clings to the shrimp.
  6. Garnish with the sliced green onion tops and serve immediately while the crust is at its crispiest.