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1 lb large frozen raw shrimp - deveined
1 inch piece fresh ginger
2 green onions
1 red bell pepper
1 green bell pepper
2 to 3 cups peanut oil
1 tsp shao hsing wine
1 tsp salt
1 ½ tbsp cornstarch
Prepare the Sauce:
6 tbsp chicken broth
1 tsp sugar
½ tsp salt
2 tbsp hot chili oil
¼ cup ketchup
1 tbsp cornstarch
- Defrost the shrimp by soaking them in cold water for about 15 to 20 minutes.
- While the shrimp are defrosting, prepare the vegetables. Peel the ginger and then grate it using a micro plane grater and set it aside.
- Rinse the green onions under cold running water and dry them with paper towels. Then cut about an inch from the tops of the greens and the very bottom of their bases and discard. Then cut the remaining stalks into small slices less than 1/8 inch thick and set these pieces aside.
- Cut the stems from the peppers. Then cut them in half and remove all of the seeds and inner white meat. Rinse the halves under cold running water and dry them with paper towels. Then cut them into thin strips, and then cut the strips in half. Set these pieces aside.
- Check to make sure the shrimp are thoroughly defrosted. Then drain them in a colander and remove all of their shells and tails. If the shrimp still have the vein in them, remove that as well.
- Once the shrimp are shelled, add the marinade in steps. First add the wine and salt and mix it in thoroughly. Then slowly add in the cornstarch, using your hand to make sure that it coats each piece. Let the shrimp marinate in the refrigerator for about an hour. Then take them out and let them marinate at room temperature for 20 to 30 minutes.
- While the shrimp marinate, prepare the sauce. Mix together the chicken broth, sugar and salt, and stir until the sugar and salt are slightly dissolved. Then add in the hot chili oil and ketchup. Stir and set the sauce aside.
- Mix the cornstarch with just a little water to dissolve and set it aside.
- Once the shrimp marinate, heat the peanut oil on high.
- When the oil is hot add the shrimp and cook them just until they turn pink about a minute. Then remove them with a slotted spoon and place them on a plate lined with paper towels.
- After all the shrimp are cooked, remove all of the oil except for 1½ tablespoons and heat it on high.
- Once the oil is hot, add the ginger and green onion and stir fry for about 30 seconds.
- Add the red and green peppers and stir fry for 1 minute.
- Then add the sauce and stir until it is thoroughly mixed with the peppers. Then return the shrimp to the wok and add the cornstarch mixture stirring until the sauce thickens and coats the shrimp.
- Then remove it from the heat and serve. This can be served with fried rice or white rice.