Imperial Shrimp (Peking) - cooking recipe

Ingredients

1 lb. shrimp, peeled and deveined
1/2 tsp. salt
1 Tbsp. cornstarch
oil (for deep frying)
2 Tbsp. oil
1 Tbsp. minced ginger
1 Tbsp. minced scallion
1/2 sweet red bell pepper, minced fine
1/2 onion, minced fine
4 Tbsp. catsup
1 Tbsp. sugar
4 Tbsp. chicken stock
1/2 tsp. chili powder or pepper oil (hot, spicy)

Preparation

Mix thoroughly dried shrimp with 1/2 teaspoon salt and 1 tablespoon cornstarch.
In hot deep oil (375\u00b0 to 400\u00b0), fry the shrimp until no longer opaque.
Drain.
In 2 tablespoons oil, stir-fry 1 tablespoon minced ginger, 1 tablespoon minced scallion, 1/2 minced sweet red pepper and 1/2 minced onion just until onion is transparent.
Add 4 tablespoons catsup, 1 tablespoon sugar and 4 tablespoons chicken stock.
Add hot chili or pepper oil (1/2 teaspoon or more, to taste).
Turn heat to high and pour shrimp into the sauce mixture.
As soon as piping hot, serve.