Big Bowl Crunchy Sichuan Sesame Shrimp

This sounds so good...crunchy shrimp and Chinese flavorings. Yum!

Shrimp:
3/4 pound fresh Shrimp peeled, deveined and tails removed, cut in half lengthwise
2 teaspoons Sesame Oil
1 Egg White lightly beaten
1 tablespoon Cornstarch
2 tablespoons Flour
2 tablespoons Panko Japanese Bread Crumbs
1 tablespoon Sesame Seeds

Sauce:
2 teaspoons Red Wine Vinegar
1/4 teaspoon Dark Soy Sauce
2 teaspoons Light Soy Sauce
2 teaspoons Sugar
2 tablespoons Hoisin Sauce
1 tablespoon Bean Sauce
2 teaspoons Chili Paste with Garlic

Prep and Additional Ingredients:
Peanut Oil for frying
1/2 cup Bamboo Shoots julienne cut
1/4 cup Red Chili Pepper julienne cut
1 tablespoon minced fresh Garlic
1/3 cup Scallion Whites cut into 1-inch lengths
1/4 cup Chicken Stock
1 teaspoon Cornstarch mixed with 2 teaspoons Water
1/4 cup Cilantro Leaves
A few drops Sesame Oil

INSTRUCTIONS

Shrimp:
Place prepared shrimp to a small bowl.
Add 2 teaspoons sesame oil and egg white. Mix.
In another bowl, add cornstarch, flour, Panko and sesame seeds. Mix well.
Remove shrimp from first bowl, a few at a time, allowing excess to drip off, and add to Panko bowl. Toss to coat well. Place on a plate and set aside.
Repeat until all shrimp are breaded.

Sauce:
In a medium bowl, combine all sauce ingredients. Mix well. Set aside.

Prep and Additional Ingredients:
Add 4 to 6 cups peanut oil to a wok or skillet. Heat to 375°F.
Add 1/2 shrimp. Cook for 30 seconds. Remove with a slotted spoon to a paper towel-covered plate to drain.
Repeat with remaining shrimp.
Leave wok over lowered heat and keep warm.
Heat a small skillet or wok over high heat.
Add 3 tablespoons peanut oil.
Add bamboo shoots, chile pepper, ginger and scallion whites. Cook, stirring for 20 seconds.
Add prepared sauce mixture. Bring to a boil.
Add stock. Bring back to a boil.
Add cornstarch and water mixture (Be sure to give the cornstarch and water a quick stir to recombine before adding).
When sauce is hot and clear and has a slight glaze, remove pan from the heat.
Reheat shrimp frying oil to 375°F.
Add back all the shrimp. Fry briefly and remove to another paper towel-covered plate to drain.
When well-drained, add shrimp to sauce and toss to glaze the shrimp.
Add in cilantro leaves.
Sprinkle with sesame oil.
Serve over plain rice.