Place the shrimp in a bowl, crack the egg into the bowl and toss the shrimp around so that they are all well coated in the egg,

In a bowl combine the arrowroot powder, salt, pepper and garlic powder, stir until well mixed.

Working one at a time, place the shrimp in the arrowroot powder and ensure that each shrimp is well coated on all sides. Place the coated shrimp on a plate and repeat with the remaining shrimp until they are all well coated.

In a large skillet on medium high heat add the avocado oil. Once hot add in half of the shrimp and cook for 2 minutes until golden in color and then flip and cook for another 1-2 minutes on the other side. Set the cooked shrimp aside on a plate and repeat with the second batch of shrimp, add more oil to the skillet if it looks dry.

Once all of the shrimp are cooked, wipe out the skillet with a paper towel and then add in the sesame oil.

Add the chopped scallions and garlic and cook for 2 minutes before adding in the honey, gochujang, soy sauce, apple cider vinegar and water.

Bring to a simmer and leave to cook for 3-4 minutes until it begins to thicken. Add in the shrimp and toss to ensure they are all well coated in the sauce.

Garnish with sesame seeds and chopped scallions.