In a small sauce pot, combine jalapeno, mango juice, vinegar, chili flakes, and fish sauce
. Let reduce and thicken over medium heat. Remove from heat and whisk
. Keep warm.
Heat oil in deep-fryer to 375 degrees F. Shake flour, cornstarch
, ground ginger, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown.
Remove to paper toweling to drain
and coat with glaze. Use cocktail
toothpicks to serve.