- 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
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.
print this recipe