Yin Yang Shrimp with Hawthorn Dipping Sauce

Ingredients

• 2¼ pounds medium shrimp, peeled and deveined
• 3 tablespoons rice wine or sake
• 4 whole scallions, smashed lightly with the flat side of a knife
• 4 slices fresh ginger, smashed lightly with the flat side of a knife
• 1 teaspoon salt
• 1 teaspoon toasted sesame oil
• 8 packages hawthorn wafers (12.5 grams apiece), softened in ½ cup boiling water for about 15 minutes, then mashed through a sieve*
• 3½ tablespoons ketchup
• 2 tablespoons clear rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 2 tablespoons water
• 1 teaspoon cornstarch dissolved in 1 tablespoon water
• 1 egg, lightly beaten
• 14 6-inch bamboo skewers
• ½ cup white sesame seeds
• ½ cup black sesame seeds
• ½ cup canola or corn oil

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