2 c Peanut oil, for frying
1 t Sesame oil
———————————-MARINADE———————————- 1 lb Shrimp, peeled
-and halved 1/4 t Salt
1 t Sherry
1 t Soy sauce
2 T Flour
1 T Cornstarch
1 lg Egg, beaten slightly
1/4 t Baking soda
———————————SEASONINGS——————————— 1 T Ginger root, minced
2 t Garlic, minced
2 Green onions, cut
-into pea sizes 2 Chili peppers, dried
-torn (or 3 peppers) ———————————–SAUCE———————————– 3 T Sugar
2 T Soy sauce
3 T Ketchup (or tomato paste)
2 t Sherry
1 t Vinegar
1 T Water
PREPARE MARINADE: Mix flour, salt, cornstarch, 1 t sherry, beaten egg, 1 t soy sauce and baking soda; stir in shrimp and refrigerate at least one hour. COMBINE SEASONINGS: minced ginger root, garlic, green onions and chili peppers; reserve. COMBINE SAUCE INGREDIENTS: sugar, 2 t sherry, 2 T soy sauce, vinegar, ketchup and water; reserve. Heat peanut oil until a chopstick bubbles in it. Add half of the shrimp mixture and stir briskly about 10 seconds to lightly cook. Remove with a strainer to a bowl. Repeat with other half of shrimp mixture. Remove all but 2 tablespoons of oil from the wok. Heat the oil, add the seasonings and brown lightly. Add the sauce mixture to the seasonings in the wok and stir until the mixture starts to bubble. Add shrimp back to wok and stir fry for several seconds, until shrimp are well-mixed. (Remember that shrimp cook very quickly.) Stir the sesame oil into the shrimp mixture and serve hot, with rice on the side.