Sweet and Spicy Shrimp

Bring a large pot of water to a boil. Add shrimp and boil until pink and cooked through, about 3 minutes. Drain, rinse with cool water, and set aside.

In one large bowl, whisk egg with 1 to 2 tablespoons water. In a second large bowl, combine flour, Chinese five spice, salt and pepper. In a third large bowl, whisk sweet and sour sauce, chili paste, brown sugar, mirin, and essential oils. Transfer sauce from the third bowl to an airtight jar and refrigerate until ready to use.

Add cooled shrimp to the bowl with the egg mixture. Gently stir shrimp into the egg mixture until each one is fully coated. Using a large slotted spoon, transfer shrimp, a few at a time, to the bowl with the flour mixture, tapping the spoon on the side of the bowl to shake off any excess egg mixture. Use another spoon to gently toss the shrimp around in the flour to coat them. Repeat process until all shrimp are coated in the flour mixture.

Place shrimp in a single layer on a large baking sheet. Freeze for at least 2 hours, then transfer shrimp to a large resealable bag. Return to the freezer until ready to use.

To prepare the shrimp, pour enough canola oil into a Dutch oven until it is 2 inches deep. Heat oil until it reaches 325ºF. Carefully add frozen shrimp to hot oil and fry for 3 minutes, or until golden brown. To be certain shrimp are evenly heated through, do not crowd them into the pot. You may have to do this step in batches. Use a slotted spoon to transfer the shrimp from the hot oil to a plate lined with paper towels.

Once all shrimp are fried, immediately transfer them to a bowl. Pour spicy sweet and sour sauce over shrimp and gently toss to coat. Serve over mixed greens and sprinkle with chopped, fresh chives.