SHRIMP WITH CILANTRO SAUCE

12 large shrimp, peeled, deveined and sliced in half lengthwise
1 tablespoon cornstarch
Pinch salt
Water
1 teaspoon vegetable oil
1 scallion, white part only, minced
2 garlic cloves, peeled and minced
1/2 teapoon fresh-ground black pepper
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons distilled white vinegar
2 teaspoons hot bean paste
1 teaspoon rice wine or dry sherry
1 teaspoon hot chili oil
3 teaspoons minced cilantro, divided use
1/4 head iceberg lettuce, shredded (for serving)

Combine the shrimp, cornstarch, salt and 1 tablespoon water in a bowl. Mix well, then rinse the shrimp well under cold running water. Fill a medium bowl with ice water.

Bring a medium saucepan of water to boil over high heat. Add the shrimp to the boiling water and cook 20 to 30 seconds until they just turn white. Using a wide wire-mesh strainer, transfer the shrimp to the ice water where they will curl up into corkscrews. When they are cool, drain them and pat them dry with paper towels. Place the shrimp in a shallow nonreactive dish.

Heat a wok over high heat. Add the oil, then the scallions, garlic and black pepper. Stir-fry 10 to 15 seconds. Transfer to a medium bowl. Add the soy sauce, sugar, vinegar, hot bean paste, rice wine, chili oil and 2 teaspoons cilantro to the bowl. Mix well. Pour this sauce over the shrimp and mix well. Cover and refrigerate 30 minutes.

TO SERVE:
Spread the lettuce on a platter and top with the shrimp. Garnish with remaining cilantro; serve chilled.

Makes 4 servings
Adapted from source: The Shun Lee Cookbook by Michael Tong