Place frozen shrimp into a colander and rinse with cold running water for 5 minutes or according to the package. Toss the shrimp occasionally to make sure they are all exposed to the cold water.

Once thawed, pat the shrimp dry with paper towels.

In a bowl combine the soy sauce and cornstarch.

Add the thawed shrimp to soy sauce mixture and toss to combine, ensuring that each shrimp is coated.

Heat the vegetable oil in a nonstick pan and cook garlic and ginger over medium-high heat until they turn fragrant, about 30 seconds.

Pour the contents of the slurry and shrimp into the pan and cook shrimp 1-2 minutes. The shrimp will start off looking grey and translucent, but they gradually become pink and opaque as they cook through.

Pour honey and chili flakes on top of shrimp and stir to coat the shrimp. Cook your shrimp until they are totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 2 to 5 minutes. Stir frequently to prevent burning. Consistency should be sticky and golden.

Take off heat and enjoy!