Serves: 1 Time: 30 minutes
For the shrimp:
- 5-6 peeled and deveined shrimp
- 1 T. soy
- drizzle of sesame oil
- 1 T. flour
- 1/2 T. cornstarch
- warm water
- 1/4 tsp. baking powder
- 1/4 rice prepared to instructions
- 1 T. sesame seeds for garnish
For the sauce:
- drizzle sesame oil
- 1 garlic clove, pasted
- 1 tsp. ginger, grated
- 1 T. Sriracha
- 2 T. stock
- 1 T. rice wine vinegar
- 1 T. sugar
- 1 T. corntarch
- 1 1/2 T. soy sauce
Whisk together all of the ingredients for the sauce, making sure there are no clumps. Set aside.
Mix together the baking powder and flour. Dredge the shrimp in the mixture.
Whisk together the remixing ingredients.
Heat a layer of oil in a pan. Add the shrimp and cook for two minutes on the first side. Flip and pour over the remaining shrimp sauce. Cook 1 more minute.
Add the sauce to the pan and let it sauté. Remove the shrimp after one minute to avoid overcooking. Once the sauce is to your liking, remove it from the heat.
Plate the rice and top with the shrimp and sauce. Garnish with the sesame seeds.