Ingredients ( 6 persons ):
700 g shrimp
2 tablespoons Shaoxing rice wine
2 slices ginger, smashed with the flat of a cleaver
3 teaspoon toasted sesame oil
1 tablespoon cornstarch and a half
120 ml of oil
2 green onions, white part only
1 tablespoon finely chopped ginger
2 cloves garlic, finely chopped
1 red pepper, diced
1 green pepper, diced
2 tablespoon and a half ketchup
2 tablespoons vinegar white rice
2 tablespoon sugar
1 teaspoon light soy sauce
1 / 2 teaspoon of salt a wok
Shell shrimp, slit the back of each so that they open while cooking. The devein. Place in a bowl and add the rice wine, ginger, 2 teaspoons sesame oil and 1 tablespoon of cornstarch. Dip the slices of ginger in the marinade several times for several minutes to soak in the marinade aroma. Stir gently and let marinate 20 minutes. Discard ginger slices and drain the shrimp.
Heat a wok over high heat, add 2 tablespoons of oil. Add half the shrimp and cook gently over high heat 1 minute to 1 minute 30 seconds, until shrimp turn pink and the curl. Remove with a slotted spoon and drain. Repeat with 2 tablespoons oil and remaining shrimp. Remove oil from wok and clean.
Heat the wok again over high heat and add the remaining oil. Add green onion, chopped ginger and garlic and saute 15 seconds. Mix ketchup, rice wine, sugar, soy sauce, salt and remaining sesame oil and cornstarch dissolved in 125 ml of water. Pour this mixture into the sauce and simmer until the sauce thickens. Add shrimp and toss gently to soak up the sauce.