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First, add all the sauce ingredients to a small bowl and whisk until combined.
Next, pat dry the shrimp and add it to a large bowl. Add the cornstarch and toss to coat well.
Heat the oil in a large frying pan over medium-high heat. You need about 1 inch of oil to cover the bottom of the pan.
In batches, fry the shrimp for 2-3 minutes on each side until brown and crisp. Make sure to NOT overcrowd the pan.
Drain onto a plate and DO NOT use paper towels.
When done frying the shrimp drain the oil, give the prepared sauce a stir, and add it to the pan.
Heat the sauce for a minute or two, and add the shrimp.
Very gently toss to combine and cook for about 1-2 minutes or until the sauce has thickened.
Serve immediately as an appetizer or with rice, garnish with green onions and sesame seeds.