The garlic helps to offset the plain sweetness of this dish, while the absence of fruit in the sauce allows it to work with a fruity wine. Optional sesame seeds add a bit of extra texture.
Wine suggestions: Rather surprisingly, this dish is quite compatible with a tangy New Zealand Sauvignon Blanc; try the 1998 Brancott Vineyards Sauvignon Blanc from Marlborough. A more traditional pairing would be a Riesling with enough residual sugar to keep the sweetness of the dish in its place.
1/2 teaspoon salt
8 teaspoons cornstarch
6 tablespoons water
10 jumbo shrimp, shelled
2 cups vegetable oil
3 teaspoons minced garlic
2 teaspoons sugar
2 teaspoons honey
1/2 teaspoon chili sauce
3/4 cups chicken broth
1 teaspoon sesame seeds (optional)
Mix together salt, 6 teaspoons cornstarch, and water to make batter. Stir shrimp in batter til well coated. In deep-fryer or wok, heat oil to frying temperature. Fry shrimp for approximately 3 minutes, until golden.
To make sauce, combine garlic, sugar, honey, chili sauce and chicken broth in a medium saucepan. Thicken sauce with 2 tea- spoons cornstarch. Mix sauce with shrimp; arrange on platter or individual plates over white rice. Sprinkle with sesame seeds.