Firecracker Shrimp

I picked this out because it seemed like a good week night dinner option, and could be paired with a chicken or tofu or vegetable stir fry and rice and made into something a bit more. I liked it, but would consider less honey next time and maybe a side of steamed broccoli, in the style of General Tso's chicken--the hot, the sweet, and the crunchy were all there, and a steamed veggie with a squeeze of lemon to set it off. 3 tablespoons honey 1 tablespoon Sriracha sauce 1 teaspoon grated ginger root 1 dash fish sauce 1/2 lemon, juiced 1 1/2 pounds shrimp 1/2 cup potato starch Sesame seeds, for garnish Scallions, sliced on a bias, for garnish Heat the oil to 350. Toss the shrimp with tapioca starch (or potato or corn) seasoned with some salt and pepper. Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a bowl and set aside. Fry the shrimp in batches--will take only a couple of minutes until they are done. Toss with the sauce, and garnish with sesame seeds, scallions, and if you want, sliced peppers.