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Ingredients
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Shrimp
Asian BBQ Sauce
Method
Prepare the Shrimp
- 1
Clean the Shrimp
Rinse the rock shrimp under cold water and pat them dry with paper towels.
- 2
Season the Shrimp
In a bowl, combine the rock shrimp with salt and black pepper. Toss to coat evenly.
- 3
Dredge in Cornstarch
Pour the cornstarch into a shallow dish. Dredge the seasoned shrimp in the cornstarch until fully coated. Shake off any excess.
Make the Asian BBQ Sauce
- 4
Combine Ingredients
In a medium saucepan, combine soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, grated ginger, minced garlic, and Sriracha (or chili paste). Stir to mix well.
- 5
Cook the Sauce
Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer for about 10 minutes, until it thickens slightly.
- 6
Finish the Sauce
Remove from heat and stir in sliced green onions and sesame seeds. Set aside.
Fry the Shrimp
- 7
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles, it’s ready.
- 8
Serve
- 9
Plate the Dish
Arrange the crispy rock shrimp on a serving platter. Drizzle with the prepared Asian BBQ sauce or serve it on the side for dipping.
- 10
Garnish
Garnish with additional sliced green onions and sesame seeds if desired.