Ingredients
- 1 cup granulated sugar
- 1/2 cup water, cold (plus 2 tablespoons cold water)
- 1 cup chicken stock
- 3/4 cup low-sodium soy sauce
- 3/4 cup pineapple juice
- 2 cups cornstarch (plus 1 tablespoon cornstarch)
- Vegetable oil (for frying, 8 cups approximate amount)
- 1 pound shrimp (well cleaned, rinsed, and patted dry, see NOTE I)
- 3 tablespoons sesame oil
- 1 tablespoon fresh ginger, minced
- 1 teaspoon minced garlic
- 1 jalapeno chile, or to taste (seeded and minced)
- 1/2 cup scallion, julienned (white part only)
- 2 tablespoons sesame seeds (black, see Note II)
How to Make
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TO MAKE THE SAUCE
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Step 1: Before you begin: You may want to consider plan making this sauce ahead, as it requires reducing it down in two-steps. Therefore, it can be easily made ahead and kept in the refrigerator until ready to use which makes life easier.
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Step 2: Combine the sugar and 1/2 cup cold water in a heavy-bottomed saucepan over high heat and bring to a boil. Immediately lower the heat and gently simmer for about 20 minutes or until the liquid becomes golden brown as the sugar caramelizes.
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Step 3: Stir in the stock and raise the heat to medium and simmer for about 15 minutes or until the liquid is reduced by one half.
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Step 4: Add the soy sauce and pineapple juice and bring to a boil. Lower the heat and simmer for 10 minutes or until the liquid is reduced by one quarter.
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Step 5: Dissolve 1 tablespoon of the cornstarch in 2 tablespoons of cold water and whisk it into the reduced liquid. Bring to a simmer, whisking constantly.
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Step 6: Simmer for about 3 minutes or until the teriyaki sauce mixture is silken and almost syrupy. Remove from the heat and set aside. (See Note III).
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TO MAKE THE SHRIMP
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Step 7: Place the oil in a deep-fat fryer or deep saucepan over medium-high heat and bring to 365-degree Fahrenheit reading on a candy thermometer.
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Step 8: While the oil is heating, prepare the shrimp for frying. Place the remaining cornstarch in a plastic bag.
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Step 9: Working with one quarter of the shrimp at a time, lightly coat them with cornstarch by placing them in the bag and shaking it. Shake off excess cornstarch and place the coated shrimp on a platter.
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Step 10: In batches, place the coated shrimp into the hot oil and dry for about 40 seconds or until the shrimp are golden and crispy.
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Step 11: Using a slotted spoon, lift the shrimp from the oil and place them on the towel-lined baking sheet to drain. Continue frying until all the shrimp are cooked.
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Step 12: Heat the sesame oil in a wok over high heat. Add the ginger and garlic and saute for 30 seconds. Add the chile and saute for about 1 minute or until the mixture is very fragrant. Add the fried shrimp and toss to combine.
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Step 13: Add 1/4 cup of the reserved teriyaki sauce and gently toss just until the pan liquid is syrupy. Immediately remove from the heat and toss in the scallion and sesame seeds to lightly coat the shrimp.
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Step 14: Serve immediately, using toothpicks as skewers.
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NOTE I: This recipe is originally designed to be made using rock shrimp, but regular shrimp also lends to a great product. Scallops may also be substituted
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NOTE II: Black sesame seeds are available from Asian and East Indian or Pakistani markets, specialty food stores, and some supermarkets. But, if you can't locate it, use regular sesame seeds
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NOTE III: The teriyaki sauce for the recipe makes about 2 cups, of which you will only use one quarter. However, it stores well, covered and refrigerated, and will perk up a simple piece of grilled chicken, pork, or fish or add zest to some stir-fried vegetables and/or noodles
We hope you enjoy this recipe!
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