1 lb large frozen raw shrimp – deveined and thawed
1 inch piece fresh ginger, peeled and grated
2 green onions, chopped
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 to 3 cups peanut oil
1 tsp shao hsing wine
1 tsp salt
1 ½ tbsp cornstarch
For the Sauce:
6 tbsp chicken broth
1 tsp sugar
½ tsp salt
2 tbsp hot chili oil
¼ cup ketchup
1 tbsp cornstarch, dissolved in water
Season the shrimp with salt and shao hsing wine.
Mix in the cornstarch thoroughly and let it marinate in the fridge for an hour.
In a bowl, combine broth, sugar, and salt.
Pour chili oil in the mixture and ketchup. Stir to combine. Set aside.
Deep fry your shrimp for 1-2 minutes until it turn pink. Transfer into a lined plate.
Stir fry your ginger and green onions for about 30 seconds.
Add the red and green peppers, continue cooking for a minute before adding the sauce.
Lastly, add in your shrimps and pour your cornstarch dissolve in water.
Once the sauce has thickened and everything is coated with the sauce, remove it from heat.
And its ready to serve!