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1
Peel, devein and butterfly the shrimp.
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2
Sprinkle with 1 teaspoon of the salt, allow to stand for 1/2 hour.
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3
During this time, prepare the sauce: mix together the hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste, sesame oil, peanut oil, hot chili oil, sugar, and the MSG.
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4
In a wok heat 4 cups of peanut oil to 375 degrees F. When the shrimp are ready to cook thoroughly wash off salt with cold water.
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5
Add another teaspoon salt to shrimp and let sit 30 seconds, and wash off the salt.
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6
Repeat this procedure twice more.
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7
The final time drain well but do not dry, let some water cling to the shrimp.
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8
Immerse half the shrimp into the hot oil, and cook until just past translucent, about 20 seconds.
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9
Remove.
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10
Add the other half of the shrimp.
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11
The oil will not be as hot, so this portion may need 30 seconds to finish cooking.
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12
Remove.
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13
Drain all but 2 tablespoons of oil from the wok.
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14
Over very high heat, stir fry the ginger, garlic, scallions and dried chilies for one minute.
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15
Add the reserved shrimp and toss, add the sauce to coat shrimp and serve.
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16
Note: Chili sauce is an American product available in any supermarket; it was introduced to China early in this century and has become a part of Chinese cuisine.
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17
Shao Hsing is rice wine, and is available in Chinese liquor stores.
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18
Dry sherry is a good substitute.
