This Indo-Chinese fusion dish demonstrates how proper protein coating and high-heat wok cooking create textural contrast — the cornstarch batter forms a crispy shell that protects the shrimp while the sauce reduces to a glossy glaze that clings without making things soggy.
Pat shrimp completely dry with paper towels — moisture is the enemy of crispy coating. In a large bowl, combine shrimp with cornstarch, ginger paste, garlic paste, white pepper, salt, cilantro, and beaten egg. Mix thoroughly until each shrimp is evenly coated. Let stand 15 minutes to hydrate the cornstarch. (The cornstarch creates a protective barrier that prevents overcooking while forming a crispy shell. Hydrating it helps the coating adhere better.)
Heat oil in a heavy pot or wok to 350°F / 175°C. Working in batches to avoid crowding, deep-fry shrimp for 2-3 minutes until golden brown and crispy. Transfer to a wire rack set over a sheet pan to drain. (Crowding drops the oil temperature, leading to greasy, soggy coating. Use a thermometer for consistent results.)
Heat wok or large skillet over high heat until smoking. Add 2 tablespoons oil and swirl to coat. Add minced garlic, scallion whites, green chili, and cilantro. Stir-fry for 30 seconds until fragrant but not browned.
Add tomato paste and cook for 30 seconds, stirring constantly to prevent burning. The paste should darken slightly and become aromatic.
Add sugar, vinegar, soy sauce, and black pepper. Bring to a vigorous boil and cook for 1-2 minutes until the sauce reduces and becomes glossy. Taste and adjust salt as needed.
Add the fried shrimp and toss vigorously for 30-60 seconds until each piece is coated with sauce. Remove from heat immediately and garnish with scallion greens. Serve immediately while the coating is still crispy. (Don't let the shrimp sit in the sauce — the coating will soften quickly. The goal is a light glaze, not a heavy coating.)
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