Crispy Ginger Shrimp with Tangy Glaze

1. Prepare the shrimp

In a bowl, toss the peeled and deveined jumbo shrimp with 1.5 tablespoons of cornstarch until they are evenly coated.

2. Prepare the sauce

In another bowl, combine minced garlic, 0.33 cups of hot water, 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, 2 teaspoons of light soy sauce, 1 teaspoon of ketchup, 1 teaspoon of oyster sauce, 0.5 teaspoon of toasted sesame oil, 0.5 teaspoon of Worcestershire sauce, 0.25 teaspoon of dark soy sauce, and 0.125 teaspoon of white pepper powder. Mix well.

3. Fry the shrimp

Heat 1 cup of neutral oil in a wok or a large frying pan until hot. Carefully add the cornstarch-coated shrimp to the hot oil. Fry until golden and crispy, which should take a few minutes. Remove the shrimp from the oil and drain on paper towels.

4. Simmer the sauce

Pour out the excess oil from the wok, leaving about 1 tablespoon in the pan. Add the prepared sauce to the wok and bring to a simmer. Let it cook until it thickens slightly, about 2 minutes.

5. Coat the shrimp

Return the crispy shrimp to the wok and toss them in the simmered sauce until well coated.

6. Serve

Serve the shrimp hot, optionally garnished with herbs or scallions.