Brined Shrimp

Fill a medium pot with water and salt. Slice the jalapeño; do not discard the seeds. Crush the lemongrass with the side of a knife. Place these, along with the ginger, garlic and orange, into the pot. Bring to a simmer and cook for 5 minutes.

Transfer the brine to another container and place in the refrigerator to cool overnight.

In the morning, peel and devein the shrimp. Add the shrimp to the brine and refrigerate for 45 minutes. Remove the shrimp from the brine and lay them out on a paper towel; pat dry and set aside. Discard brine.

Sesame Seed Pecan Crumble

Place all ingredients in a food processor and pulse until combined. If you do not have a food processor, mix the ingredients with a fork until crumbly.

Line a baking sheet with wax paper. Pour the mixture on the sheet and bake for 8 to 9 minutes at 350°. Remove from the oven and cool for 20 minutes. Break up the crumble to a breadcrumb-like texture. Set aside.

Kewpie Citrus Mayonnaise

Place yolks in a medium bowl. Add salt, mustard and powdered sugar to the yolks and whisk to combine. In a separate bowl, combine vinegar, lime juice and orange juice. Whisk this into the egg mixture.

Slowly whisk in the oil, a few drops at a time, until the mixture starts to thicken and becomes creamy. Continue drizzling in the oil until it is all incorporated. Gently fold in the lime zest.

Assemble

Thread the shrimp onto bamboo skewers. Heat palm or coconut oil and peanut oil over medium heat in a medium sauté pan until it reaches 325°. As the oil heats, lightly dredge the shrimp with cornstarch. Fry shrimp in small batches for 1 to 2 minutes, being careful not to overcrowd the pan. Drain the oil off the shrimp by placing them on a paper towel.

When all the shrimp is cooked, sprinkle with sea salt, lime zest and orange zest. Place the shrimp skewers on the plate, spread a small amount of citrus mayonnaise on top and sprinkle with sesame seed pecan crumble.