3
to 4 cups peanut oil
1
1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry,
refrigerate
for at least 4 hours
1/2
cup onions diced into 1/4-inch pieces
2
Tbsp finely chopped fresh ginger
1
garlic clove minced
For
a sauce, combine in a bowl and mix well:
1
1/2 Tbsp oyster sauce
3
tsp sugar
4
Tbsp tomato catsup
1/2
tsp salt
Pinch
of white pepper
2
tsp Hunan
pepper [the soaked pepper flakes at the bottom of the hot oil]
or
substitute 2 tsp. chili paste, sambal ooleck, OR 1 heaping tsp
crushed
red pepper flakes plus 1 tsp oil
1
tsp sesame oil
Pour
peanut oil into a wok and heat to 375 deg F.
Oil-blanch
the shrimp¸for 45 seconds to 1 minute, until shrimp begin to turn
pink
and to curl.
Remove;
set aside.
Remove
oil from wok, then replace 2 Tbsp oil.
Heat
oil until white smoke appears.
Add
onions, ginger, and garlic, and stir-fry until onions soften,
about
2 minutes. Add shrimp and toss together thoroughly.
Stir
sauce and pour into the wok. Stir together until shrimp are well
coated.
Add sesame oil, turn off heat, and stir well.
Remove from wok and
serve immediately.