Cecilia Chiang's Sichuan Shrimp

Ingredients

• ¾ lb. large shrimp, shelled, tails removed, deveined
• 2 teaspoons kosher salt
• 2 teaspoons cornstarch
• 2 teaspoons plus 3 tablespoons plus peanut oil
• 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• ¼ cup ketchup
• 2 teaspoons Asian sesame oil
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• 2 teaspoons red pepper flakes

Steps

1. In a bowl, gently mix the shrimp with 2 teaspoons salt to coat well. Cover the shrimp with cold water and slosh them around a few times. Drain well and transfer the shrimp to a clean bowl. Mix the shrimp with the cornstarch and 2 teaspoons of the peanut oil. Set aside for 5 minutes.

2. To make the Sauce: In a small bowl, whisk together the wine, soy sauce, sugar, ketchup and sesame oil until combined. Set aside.

3. To cook the shrimp: Heat a large wok or skillet over high heat until a bead of water dances on the surface and evaporates. Add the remaining 3 teaspoons peanut oil and a pinch of salt and swirl to coat the pan. Add the garlic, ginger and pepper flakes, stirring constantly for 10 seconds. Toss in the shrimp and stir-fry until they are just pink, about 1 minutes. Pour in the reserved sauce, bring the liquid to a boil and toss to coat the shrimp well, immediately remove the pan from the heat, as you don’t want to overcook the shrimp.

4. To serve, turn the shrimp out onto a platter, sprinkle with a few green onion slices and serve hot.