Chinese Style Ginger Shrimp By Dinah Shore 1978

• 1 lb medium shrimp, shelled and deveined
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 cup onion, chopped (white or yellow cooking)
• 1/4 cup freshly chopped green onion (including stems)
• 2 tablespoons finely chopped fresh ginger
• 1/4 cup red tomato ketchup
• 1/4 cup chicken stock
• 1 tablespoon granulated sugar
• 2 tablespoons chinese chili paste with garlic
• 1 tablespoon dry sherry
• 2 cups peanut oil, for frying

1. Halve the clean deveined shrimp lengthwise.
2. Combine the cornstarch and salt in a small bowl, and sprinkle evenly tossing shrimp.
3. Add oil to wok and heat to 375 degrees F. Deep fry shrimp for one minutes, and then remove to paper towels to drain.
4. Pour off all the oil into a stainless pot, to cool for further use.
5. Add 2 tablespoons of the peanut oil back into wok, add both the cooking onion and the green onions, and ginger,and stir fry for one minute over medium high heat.
6. Increase heat to high now and add the ketchup, stock and sugar, bring to a boil, stirring all the time.
7. Add now the cooked shrimp, chili paste and sherry, stir fry briskly for about thirty seconds only.
8. Serve.

shrimp, cornstarch, salt, onion, green onion, fresh ginger, red tomato, chicken stock, sugar, chinese chili paste, sherry, peanut oil

Taken from www.food.com/recipe/chinese-style-ginger-shrimp-by-dinah-shore-1978-138021 (may not work)