Ingredients:

  • 680g (1.5 lbs) large shrimp (21/25 count), peeled, deveined, tails optional
  • 2 tbsp (30 ml) canola, grapeseed, or sunflower oil, divided
  • 6–8 cloves fresh garlic, minced (approximately 3 tbsp)
  • 1 tsp (5g) fresh ginger, grated or finely minced
  • ¼ cup (60 ml) low-sodium soy sauce
  • 2 tbsp (30 ml or 30g) honey or brown sugar
  • 1 tbsp (15 ml) rice vinegar (unseasoned)
  • 1 tsp (5 ml) toasted sesame oil
  • 2 tbsp (30 ml) water
  • 1 tsp (5g) cornstarch (cornflour)
  • 2 stalks spring onions (scallions), thinly sliced
  • 1 tsp toasted sesame seeds (optional)
  • ¼ tsp red pepper flakes (optional, for heat)

Instructions:

  1. Prep the Shrimp and Slurry: Pat the prepared shrimp very dry using kitchen roll; this is crucial for searing. In a small bowl, whisk together the soy sauce, honey/sugar, rice vinegar, and toasted sesame oil (Glaze Base). In a separate tiny bowl, whisk the cornstarch with 2 tbsp of water until fully dissolved to create the Slurry.
  2. Sear the Shrimp: Place the wok or large skillet over high heat until smoking hot. Add 1 tbsp of the neutral oil. Add half of the dried shrimp and cook for 60–90 seconds per side until pink and just shy of being fully cooked. Transfer immediately to a clean bowl. Repeat with the remaining 1 tbsp of oil and the rest of the shrimp.
  3. Build the Garlic Glaze: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan and sauté for 30–60 seconds, stirring constantly, until fragrant (do not burn the garlic). Pour the Glaze Base (soy mixture) into the pan and bring to a gentle simmer.
  4. Thicken the Sauce: Whisk the cornstarch slurry one last time and pour it into the simmering sauce. Stir continuously until the sauce thickens and becomes glossy, usually within 20–30 seconds.
  5. Finish and Serve: Return all the seared shrimp and any accumulated juices to the pan. Toss gently to coat thoroughly. Cook for a final 30 seconds, just enough to finish cooking the shrimp and heat them through. Remove from the heat immediately. Stir in the sliced spring onions (reserving some for garnish) and the red pepper flakes (if using). Transfer to a serving platter and sprinkle with reserved spring onions and sesame seeds.