Imperial Shrimp (Peking)

• 1 lb. shrimp, peeled and deveined
• 1/2 tsp. salt
• 1 Tbsp. cornstarch
• oil (for deep frying)
• 2 Tbsp. oil
• 1 Tbsp. minced ginger
• 1 Tbsp. minced scallion
• 1/2 sweet red bell pepper, minced fine
• 1/2 onion, minced fine
• 4 Tbsp. catsup
• 1 Tbsp. sugar
• 4 Tbsp. chicken stock
• 1/2 tsp. chili powder or pepper oil (hot, spicy)

1. Mix thoroughly dried shrimp with 1/2 teaspoon salt and 1 tablespoon cornstarch.
2. In hot deep oil (375u0b0 to 400u0b0), fry the shrimp until no longer opaque.
3. Drain.
4. In 2 tablespoons oil, stir-fry 1 tablespoon minced ginger, 1 tablespoon minced scallion, 1/2 minced sweet red pepper and 1/2 minced onion just until onion is transparent.
5. Add 4 tablespoons catsup, 1 tablespoon sugar and 4 tablespoons chicken stock.
6. Add hot chili or pepper oil (1/2 teaspoon or more, to taste).
7. Turn heat to high and pour shrimp into the sauce mixture.
8. As soon as piping hot, serve.

shrimp, salt, cornstarch, oil, oil, ginger, scallion, sweet red bell pepper, onion, catsup, sugar, chicken stock, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008737 (may not work)