Ingredients:

  • 1 lb Jumbo Shrimp (21/25 count), raw, peeled, deveined, patted dry
  • 1 Tbsp Neutral High-Heat Oil (Canola or peanut)
  • 1/2 cup Low-Sodium Soy Sauce
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 1 Tbsp Unseasoned Rice Vinegar
  • 2 Tbsp Light Brown Sugar, packed
  • 1 tsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp Cold Water
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 2 Tbsp Spring Onion (Scallions), thinly sliced, for garnish

Instructions:

  1. Prepare the shrimp: Ensure shrimp are fully thawed, peeled, and deveined. Pat them very dry with kitchen paper to ensure a good sear.
  2. Whisk the Sauce Base: In a small bowl, combine the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic. Whisk until the sugar is mostly dissolved. Set aside.
  3. Prepare the Slurry: In a separate, tiny bowl, whisk the cornstarch with the cold water until smooth. This is the thickening agent.
  4. Sear the Shrimp: Heat the oil in a large wok or 12-inch frying pan over medium-high heat until shimmering. Add the dried shrimp in a single layer (work in batches if necessary). Cook for 1 to 2 minutes per side until pink and just opaque. Remove the shrimp immediately with a slotted spoon and set aside.
  5. Reduce the Sauce: Pour the prepared Teriyaki Sauce Base into the hot pan. Bring the mixture to a rapid simmer, scraping up any brown bits left by the shrimp. Cook for 1–2 minutes.
  6. Thicken the Glaze: Give the cornstarch slurry a quick re-whisk, then slowly pour it into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.
  7. Glaze the Shrimp: Return the cooked Teriyaki Shrimp to the pan. Toss quickly for about 30 seconds to coat them thoroughly in the sticky glaze. Do not overcook.
  8. Serve: Transfer immediately to a serving dish and garnish liberally with toasted sesame seeds and fresh spring onion.