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1
Place the shrimp in a large colander and rinse with water.
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2
Sprinkle generously with salt and toss together for about a minute.
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3
Rinse with water and repeat.
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4
After rinsing one more time, drain on paper towels.
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5
Pat dry with more paper towels.
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6
Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
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7
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan.
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8
Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds.
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9
Push to the sides of the pan and add the shrimp in one layer.
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10
Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
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11
Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven.
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12
Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes.
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13
Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.
