- 1 cup water
- 1/2 cup low sodium soy sauce
- 3 tablespoon honey
- 2 garlic cloves
- 1 tablespoon sesame oil
- 2 tablespoons roasted sesame seeds
- 1/2 teaspoon fresh ginger grater
- 1 tablespoon corn starch + 3 tablespoon cold water
- 16 medium shrimps (picked)
- steamed rice (for serving)
- fresh cilantro (for garnish)
While picking up the shrimps, put the tail part on the shrimp and remove the head and shell parts and put them in a separate bowl. By using these parts, you can prepare delicious fish broth (optional). Ok now the shells removed now need to clear the digestive tract. If you look carefully at the ridge, you can see a single strip of dark red. Open this part by gently rubbing your sharp blade and clean and remove this piece.
If you like to use shells take into a saucepan and sauté on high heat with a little olive oil, then add water over the shells and let them boil. After boiling, remove the shells and use this broth instead of 1 cup of water.
In a large skillet, add water, soy sauce, honey, garlic, sesame oil, sesame seeds, and ginger and whisk to combine. Bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and 3 tablespoon cold water until dissolved. Stir into boiling sauce, reduce heat to medium-low and stir until thickened. Add shrimp and cook for 3-4 minutes until pink.
Serve shrimp over rice and garnish with cilantro.