Sweet and Chili Shrimp

• 1 tablespoon sake
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon cornstarch
• 14 ounces large shrimp, peeled and deveined, with tails on (you can use frozen 16/20 shrimp)
• 2 tablespoons finely minced ginger
• 2 teaspoons finely minced garlic
• 2 tablespoons tobanjan (Chinese chili paste)
• 5 tablespoons ketchup
• 1 tablespoon Japanese soy sauce
• 2 tablespoons sake
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 5 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 2 scallions, both white and green parts, minced (see tip below)
• 2 sheets rice paper, halved (sold in supermarkets and Asian markets, made from rice flour)
• Kosher salt
• 1 pint plus 3 tablespoons vegetable oil

1. In a large bowl, combine the sake, oil, salt, pepper, and cornstarch.
2. Add the shrimp and mix well.
3. Cover and refrigerate for 15 to 20 minutes.
4. Combine the ginger and garlic in a small bowl and set aside.
5. Combine all the ingredients in a small bowl, mix well, and set aside.
6. Combine all the ingredients in a bowl, mix well, and set aside.
7. Mix the cornstarch and water together in a bowl and set aside.
8. (Be sure to remix with a fork just before using.)
9. Combine the ingredients in a bowl, mix well, and set aside.
10. To a large heavy-bottomed pan or deep fryer, add the 1 quart vegetable oil or enough oil to fill to 1 inch deep, and heat at 400F until it begins to smoke.
11. This may take up to 10 minutes.
12. Meanwhile, heat a large nonstick saute pan and 1 tablespoon of the remaining vegetable oil over high heat for 1 minute, or until the oil begins to recede.
13. Add the marinated shrimp in a single layer and slowly move around in the pan so they sear evenly on both sides but do not cook completely.
14. Remove the shrimp from the pan and set aside in a bowl.
15. Decrease the heat to low.
16. Add the remaining 2 tablespoons oil and the garlic and ginger aromatics.
17. Continue to cook over low heat until the garlic just begins to brown, about 1 minute.
18. Remove the pan from the heat, stir in the chili sauce, then add the sake sauce.
19. Return the pan to the burner and increase the heat to high.
20. Cook until the sauce comes to a boil, then return the shrimp to the pan and finish cooking, about 2 minutes longer.
21. Stir in the cornstarch thickener until the sauce just begins to thicken.
22. Remove the pan from the heat and mix in the vinaigrette and scallions.
23. By this time, the pan of oil should be just beginning to smoke.
24. Turn off the heat and carefully drop in half a sheet of rice paper and immediately remove it using tongs.
25. The rice paper will expand as soon as it makes contact with the hot oil, so it is important to move quickly.
26. Gently place the puffed rice paper on a paper towellined plate and sprinkle with a pinch of kosher salt.
27. Repeat with the remaining rice paper.
28. Transfer the shrimp to a large serving platter and set the puffed rice paper around the rim.
29. Serve immediately.
30. Begin by slicing the scallions lengthwise into quarters, then bunch the pieces together and cut very thin.
31. Finish by chopping the slices.
32. This will save time by making the pieces smaller in the beginning.

sake, sesame oil, salt, pepper, cornstarch, shrimp, ginger, garlic, tobanjan, ketchup, soy sauce, sake, sugar, salt, water, cornstarch, water, rice wine vinegar, sesame oil, scallions, rice, kosher salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/sweet-and-chili-shrimp-380581 (may not work)