Red-Cooked Shrimp (Hongshao Xia)

1 lb medium shrimp (raw)
1 (1-inch) piece fresh ginger
1 tsp salt
9 cloves garlic
4 scallions
1 tbsp cornstarch
2 tbsp water
2 tbsp peanut oil
1 tbsp Chinese rice wine (preferred) or cooking sherry
3 tbsp peanut oil
2 tsp hot pepper paste
2 tbsp soy sauce
1/2 cup water
1 1/4 tsp granulated sugar
1 1/4 tsp rice wine vinegar

Rinse the shrimp well under running water. Pull off their legs, but leave the shells on. Using scissors, cut a slit halfway up the back of the shell. (This will allow the marinade & cooking sauce to penetrate the shrimp more easily.) Put shrimp on a plate.

Peel the ginger, then chop into tiny pieces, then sprinkle 1 teaspoon of the chopped ginger & the salt evenly over the shrimp, then set aside for at least 15 minutes. (1-2 hours is much better in my opinion).

Peel and chop the garlic into pieces the size of raw rice. Clean the scallions, then slice them, both the white & half of the green, crosswise into small pieces about 1/8 inch long. Combine the cornstarch & water in a small bowl and set aside.

Heat your wok over a moderately high flame for 15 -30 seconds, then add the 2 tablespoons of oil. It should be hot enough to cook with, when the first tiny bubbles form and a few small wisps of smoke appear.

When the oil is ready, add the shrimp and stir fry for 45 seconds, using your cooking shovel or spoon in a scooping motion to toss the shrimps so they are all exposed to the hot oil.

Pour in the wine, cover the wok, and& let the shrimp continue to cook for another 45 seconds; by that time they should have stiffened and turned a little pink. Take them out of the wok and set aside.

Wipe out the wok with paper towels, then reheat it over a moderate flame. Pour in the fresh 3 tablespoons of oil. When it is hot enough to cook with, toss in the chopped garlic & remaining chopped ginger.

Stir fry the garlic and ginger vigorously(or they burn real fast) for 30 seconds, then reduce the flame a little and stir in the hot pepper paste, soy sauce, water, sugar, and vinegar.

Return the shrimp to the wok, along with the scallions, stir. Cover the wok, return flame to moderately high and let cook for 2 minutes.

Stir the cornstarch and water to make sure it's well blended and not lumpy, then pour the mixture into the wok. Continue to stir fry until the sauce becomes thick and clear; this should only take about 15-30 seconds. Serve immediately.