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Spicy Pan-Fried Shrimp

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Spicy Pan-Fried Shrimp



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.
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