Hunan Spicy 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

For a sauce, combine in a bowl and mix well:

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
1 tsp sesame oil

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

Stir sauce and pour 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.