3 to 4 cups peanut oil
1 1/2 pounds shrimp; shelled, deveined, tails on, washed, dried, refrigerate for at least 4 hours
1/2 cup onions diced into 1/4 inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove minced
For a sauce, combine in a bowl and mix well:
1 1/2 tablespoons oyster sauce
3 teaspoons sugar
4 tablespoons tomato catsup
1/2 teaspoon salt
pinch of white pepper
2 teaspoons Hunan pepper; the soaked pepper flakes at the bottom of the hot oil; substitute 2 teaspoons chili paste, sambal ooleck, or 1 heaping teaspoon crushed red pepper flakes plus 1 teaspoon red chile oil
1 teaspoon sesame oil
Pour peanut oil into a wok and heat to 375F. 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 tablespoons 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.
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