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1
Devein shrimp by scoring the back deeply.
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2
The scoring allows the shrimp to spread, or ''butterfly,'' when cooked.
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3
Rinse shrimp and drain thoroughly.
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4
Place them in a linen dishtowel and squeeze out as much moisture as possible.
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5
Place them in a bowl.
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6
Prepare the marinade by squeezing the gingerroot slices repeatedly for several minutes to impart the flavor.
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7
Add the marinade to the shrimp, tossing lightly to coat, and let stand 20 minutes.
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8
Combine the sauce ingredients.
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9
Separate the spring roll wrappers and fan them out slightly on a heatproof plate.
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10
Cover with a damp cloth until 10 minutes before serving.
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11
Place the chopped peanuts and hoisin sauce in separate serving bowls.
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12
Place the wrappers in a steamer and steam 5 minutes over high heat.
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13
Turn off the heat and keep warm.
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14
Heat a well-seasoned wok, add the oil and heat until very hot.
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15
Add the shrimp and toss lightly until they curl and change color.
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16
Remove and drain.
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17
Remove all but 3 tablespoons of oil from the pan.
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18
Reheat the oil and add the minced gingerroot.
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19
Stir-fry for 10 seconds until fragrant.
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20
Add the sliced water chestnuts and stir-fry 15 seconds.
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21
Add the sauce and toss lightly until the mixture thickens.
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22
Add the shrimp and toss lightly to coat with the sauce, then transfer to a serving plate.
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23
To serve, take a pancake and spoon some hoisin sauce in the center.
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24
Sprinkle some chopped peanuts on top.
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25
Spoon some of the shrimp mixture into the center, roll up the pancake and eat.
