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1
Rinse shrimp briefly; pat dry.
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2
In a small bowl combine cornstarch, sesame oil, salt and a pinch of white pepper.
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3
Add shrimp and stir to coat.
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4
Cover and marinate in refrigerator for 30 minutes.
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5
In a small bowl mix together ketchup, rice vinegar and chili paste.
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6
Set aside.
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7
In a medium-size saucepan bring 2 inches of water to a boil.
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8
Add broccoli and simmer until crisp tender, approximately 1-1/2 minutes.
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9
Drain broccoli; rinse under cold water until cool, then drain again.
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10
Arrange broccoli in center of serving platter; set aside.
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11
Place a wok or 10-12 inch frying pan over high heat.
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12
When wok is hot, add oil and swirl to coat the surface.
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13
Add garlic and shrimp and stir-fry until shrimp turn pink, approximately 2 minutes.
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14
Remove half the shrimp from wok; set aside.
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15
To remaining shrimp in wok, add wine and a pinch of white pepper.
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16
Stir shrimp to coat completely, then place shrimp on one side of platter.
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17
Return reserved shrimp to wok.
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18
Add chili sauce, stir to coat shrimp and heat through, approximately 1 minute.
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19
Spoon shrimp and sauce onto other side of serving platter.
