In a medium bowl, gently toss the peeled and deveined shrimp with the beaten egg until each shrimp is lightly coated. Ensure all shrimp are covered.

Add the cornstarch to the bowl with the shrimp and toss again until the shrimp are evenly coated. This will create a light crispy crust when fried.

In a separate small bowl, whisk together the sweet chili sauce, sriracha, low-sodium soy sauce, rice vinegar, brown sugar, grated fresh ginger, and minced garlic. Set this firecracker sauce aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add half of the cornstarch-coated shrimp in a single layer, ensuring not to overcrowd the pan.

Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove the cooked shrimp from the pan and set aside on a plate. Repeat this process with the remaining shrimp.

Once all shrimp are cooked, return them all to the skillet. Pour the prepared firecracker sauce over the shrimp and toss gently to coat them completely. Continue to cook for another 1-2 minutes, allowing the sauce to thicken slightly and adhere to the shrimp.

Remove the firecracker shrimp from heat. Garnish generously with sliced green onions and a sprinkle of sesame seeds.

Serve immediately with steamed white rice, noodles, or a side of your favorite stir-fried vegetables.