WHISKAFFAIR'S
Transfer cleaned and deveined raw shrimp to a medium mixing bowl. Pat them dry using a paper towel. Add cornstarch and toss well to coat each shrimp with cornstarch.
Heat oil. Add the shrimp to the pan and spread them in a single layer. We want the shrimp to fry instead of steam, hence it is very important to use a wide pan.
Stir the shrimp a few times while cooking and fry until nicely browned from both sides (4-5 minutes). Remove on a plate.
Heat oil. Once the oil is hot and shimmery, add minced garlic and saute it for 3-4 seconds.
Add broccoli florets, thinly sliced celery, and red bell pepper (cored, seeded, and cut into ½ inch cubes) and saute for 15-20 seconds.
Add the fried shrimp back to the pan and mix well.
Stir together 2 tablespoon cornstarch with chicken broth and add the slurry to the pan.
Add 2 tablespoon dark soy sauce, 2 tablespoon oyster sauce, 2 teaspoon rice vinegar, 1 teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon pepper, and mix well.
Add 2 teaspoon red chilli paste and mix well again.
Garnish with scallions and serve hot. You can also sprinkle a few sesame seeds on top before serving.