Peel and devein the shrimp. Pat the shrimp dry with a clean paper towel. Make sure it’s completely dry so it turns out extra crispy when coated in starch and fried. 

Butterfly the shrimp to make it look extra pretty when cooked. Cut the flesh along the back to butterfly shrimp, ensuring not to cut through the shrimp. Set aside.

Whisk the egg whites until frothy in one bowl and set another bowl with the flour/starch. 

Heat the oil in a shallow layer in a skillet or frying pan over medium-high heat. Once sizzling hot, add the shrimp. Working in batches, dip the shrimp in the egg-white mixture and then roll in the flour. Shake off the excess and carefully add to the hot oil in the pan. Cook for about 2 minutes on each side until golden brown and crispy. Remove cooked shrimp to a plate lined with a paper towel.

While the shrimp is cooking, you can whisk the sauce ingredients in a bowl. Combine everything except for garlic and ginger and whisk together.

Once all the shrimp is cooked, pour out excess oil from the pan into a bowl or soak it up with a paper towel. Leave a little bit of oil to fry off the garlic and ginger. 

Keeping the pan on medium-high heat, add minced garlic and ginger to the pan and stir for 30 seconds to a minute. Don’t let them get too brown, we want just a little colour. Then pour in the sauce and stir over heat for about a minute, until it starts to bubble away and caramelize slightly. At this stage, return the pre-cooked shrimp and stir through the sauce. Turn the heat off and sprinkle with green onions and sesame seeds.

Serve over rice with side vegetables or salad.