HUNAN SPICY SHRIMP
Adapted from source: The Chinese Banquet Cookbook by Eileen Yin-Fei Lo

FOR THE SAUCE:
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; substitute 2 tsp chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp red chile oil]
FOR THE SHRIMP:
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
1 tsp sesame oil

Stir together the ingredients for the sauce; set aside.

Pour peanut oil into a wok and heat to 375 degrees 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.

Pour the sauce 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.

Note: This may be served cold, or alone as an appetizer.