This was a total Experiment that came out perfect on the first try. – rarely happens, let’s be honest.
For the shrimp:
1 pound of 20/25 count shrimp. – pealed and deveined
Season salt, pepper, garlic powder.
Pat dry, and season then dredge in a mixture of 50/50 flour and corn starch seasoned with salt, pepper and garlic powder
Pan fry in canola oil for just a few minutes on each side to crisp the breading- don’t cook all the way through.
Sauce:
2-3 green onion – chopped
3-4 toes garlic – finely minced
2 teaspoons of freshly grated ginger
1 Serrano pepper- chopped
1/2 roasted red pepper
3-4 teaspoons of brown sugar
1/2 cup water
2-3 teaspoons of soy sauce
3-4 teaspoons of sirache
Red pepper flake
Sesame oil
After you initially fry the shrimp remove them from the pan and wipe it out.
Add sesame oil let it heat up and then drop in the green onion, Serrano, roasted red pepper, garlic, ginger and red pepper flake.
Let it cook down until the garlic starts to brown. Once the garlic browns add in the water, sirache, brown sugar.
Let it simmer until it starts to thicken into a syrup. Just before it is at the consistency you wants drop in the shrimp and let them finish cooking.
Serve over Jasmine rice and garnish with sesame seed and green onion.