- 7 oz shrimp, washed and trimmed, heads off, shell on
- 1 tsp salt
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 3 scallions, chopped coarsely
- 2 cups oil
- 1 tsp cornstarch
- 2 tbsp soy sauce
- 2 tsp sugar
- 1 tbsp dry sherry
- 1/4 tsp five spice powder
- 1 tbsp ketchup
Rub shrimp with salt and let sit 10 minutes.
Mix sauce ingredients and set aside.
Heat oil in wok and deep fry shrimps until almost done. Drain
Turn off heat and remove all but 2 tbsp oil.
Reheat wok and saute garlic and ginger until fragrant and golden.
Return shrimp along with sauce to wok and fry until shrimp are evenly coated and sauce is caramelized.
Garnish with scallions.