Crispy Sesame Shrimp & Green Beans With Soy-Ginger Sauce

Directions

1. In a small bowl, mix all the sauce ingredients together and set aside.
2. Heat the oven to 400°F. (Optionally, if you'd rather not roast the green beans, you can skip this step and steam the beans instead; you'll prepare your steamer during step 5 when you're getting ready to fry the shrimp.)
3. Meanwhile, prepare the dredge for the shrimp. In a large bowl, whisk together the egg, milk, and flour until smooth. Add a bit of salt and set aside.
4. On a plate, combine the panko, sesame seeds, and season with salt.
5. In a large, high-sided pot, heat about 2 inches of oil to medium-high (about 375°F). Set a few paper towels on a large plate. (If you're steaming your shrimp, get your steamer together now: In a medium-size pot, add enough water to come 2 inches up the side and fit with a steaming basket. Heat the water over medium-low heat, covered, until it comes to a simmer. When it simmers, add in the green beans, cover the lid again, and steam for 5 to 7 minutes until the beans are bright green and tender.)
6. Meanwhile, batter the shrimp. A few at a time, dip the shrimp in the batter and then toss in the breadcrumb mixture. Immediately drop the coated shrimp into the hot oil. Cook until golden brown and cooked through, about 2 minutes a side.
7. Using a slotted spoon, transfer the shrimp to the paper towel-lined plate to drain.
8. Toss the green beans with some of the oil and salt on a large rimmed baking sheet. Bake until the beans are tender crisp, about 15 minutes.
9. When the beans are done, transfer them to a large platter and drizzle with sesame oil and sesame seeds. Arrange the shrimp around the beans and serve all together with the dipping sauce. This would be nice with some cooked white rice or crusty bread, if you like.