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
Directions
Lightly coat the shrimp with the cornstarch. Heat the oil in a wok over high heat. Sear the shrimp in batches on 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.
