In a medium bowl, combine soy sauce, rice wine vinegar, ginger, garlic, pepper, five-spice powder, Tabasco, and garlic.
Add shrimp and stir well. Marinate in the refrigerator for 25 minutes, stirring once.
Heat oil for pan-frying to 375°F before placing shrimp in the pan.
Remove shrimp from marinade, draining as you lift them out. Dredge lightly in flour. Dip in egg. Coat lightly with panko crumbs. Cook until golden brown, about 2 to 3 minutes. Turn and repeat, cooking until done.
Contributed by Joyce Taylor