INGREDIENTS

• 12 15-18 count shrimp, peeled and deveined, tails attached
• 1/4 cup cornstarch
• 1/4 cup canola oil
• 1 tablespoon ginger jam
• 1 tablespoon soy sauce
• Chopped scallion, for serving
• Chopped fresh cilantro, for serving

PROCEDURE

Lightly coat the shrimp with the cornstarch.  Heat the oil in a wok over high heat.  Sear the shrimp in batches one both sides for a total of 2 1/2 minutes.

Meanwhile, in a small saucepot, heat the ginger jam and soy sauce over medium heat for minute.  Toss the shrimp in the sauce, and top with chopped scallion and fresh cilantro.