Spicy Pan-Fried Shrimp

Directions

Ingredients :

1 pound large shrimp

peeled and deveined

¼ cup cornstarch

¼ cup panko bread crumbs

1 teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon ground black pepper

¾ cup ketchup

¼ cup orange juice

¼ cup chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon honey

1 tablespoon Shaoxing wine

1 tablespoon fish sauce

2 large cloves garlic

minced

1 tablespoon shichimi togarashi (Japanese seven spice)

or to taste

1 tablespoon ground ginger

1 tablespoon onion powder

¼ cup peanut oil

2 green onions

finely sliced

2 tablespoons chopped fresh cilantro

Methods :

Rinse shrimp, pat dry, and set aside to drain on paper towels.

Combine cornstarch, bread crumbs, 1 teaspoon ginger, salt, and pepper in a large resealable plastic bag. Shake to mix well. Add the shrimp and shake to coat.

Whisk ketchup, orange juice, chicken broth, soy sauce, honey, Shaoxing wine, fish sauce, garlic, togarashi, 1 tablespoon ginger, and onion powder together in a medium bowl.

Heat oil in a large pan over medium heat. Shake excess cornstarch mixture off the shrimp; add shrimp to the pan. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Reduce heat to medium-low.

Swipe most of the oil out of the pan, leaving a light coat. Add the ketchup sauce; cook until heated through, 5 to 7 minutes. Arrange shrimp on a plate; drizzle sauce over and garnish with green onions and cilantro.