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1
In a large bowl, combine the sake, oil, salt, pepper, and cornstarch.
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2
Add the shrimp and mix well.
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3
Cover and refrigerate for 15 to 20 minutes.
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4
Combine the ginger and garlic in a small bowl and set aside.
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5
Combine all the ingredients in a small bowl, mix well, and set aside.
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6
Combine all the ingredients in a bowl, mix well, and set aside.
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7
Mix the cornstarch and water together in a bowl and set aside.
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8
(Be sure to remix with a fork just before using.)
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9
Combine the ingredients in a bowl, mix well, and set aside.
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10
To a large heavy-bottomed pan or deep fryer, add the 1 quart vegetable oil or enough oil to fill to 1 inch deep, and heat at 400F until it begins to smoke.
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11
This may take up to 10 minutes.
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12
Meanwhile, heat a large nonstick saute pan and 1 tablespoon of the remaining vegetable oil over high heat for 1 minute, or until the oil begins to recede.
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13
Add the marinated shrimp in a single layer and slowly move around in the pan so they sear evenly on both sides but do not cook completely.
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14
Remove the shrimp from the pan and set aside in a bowl.
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15
Decrease the heat to low.
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16
Add the remaining 2 tablespoons oil and the garlic and ginger aromatics.
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17
Continue to cook over low heat until the garlic just begins to brown, about 1 minute.
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18
Remove the pan from the heat, stir in the chili sauce, then add the sake sauce.
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19
Return the pan to the burner and increase the heat to high.
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20
Cook until the sauce comes to a boil, then return the shrimp to the pan and finish cooking, about 2 minutes longer.
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21
Stir in the cornstarch thickener until the sauce just begins to thicken.
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22
Remove the pan from the heat and mix in the vinaigrette and scallions.
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23
By this time, the pan of oil should be just beginning to smoke.
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24
Turn off the heat and carefully drop in half a sheet of rice paper and immediately remove it using tongs.
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25
The rice paper will expand as soon as it makes contact with the hot oil, so it is important to move quickly.
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26
Gently place the puffed rice paper on a paper towellined plate and sprinkle with a pinch of kosher salt.
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27
Repeat with the remaining rice paper.
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28
Transfer the shrimp to a large serving platter and set the puffed rice paper around the rim.
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29
Serve immediately.
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30
Begin by slicing the scallions lengthwise into quarters, then bunch the pieces together and cut very thin.
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31
Finish by chopping the slices.
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32
This will save time by making the pieces smaller in the beginning.
