INGREDIENTS
1/4 cup granulated sugar
1/4 cup distilled white vinegar
1/4 cup soy sauce
1 lb 16/20 shrimp, peeled, deveined, and dried with paper towels
1/4 cup cornstarch
1 cup peanut oil
12 garlic cloves, very finely minced
1 piece ( 2 inches long) fresh gingerroot, peeled and finely chopped
8 scallions, green parts only, sliced on a bias into 1 inch pieces
steamed white rice, for serving
DIRECTIONS
Whisk together the sugar, vinegar, and soy sauce in a medium bowl until the sugar is dissolved. Set aside. Line a large plate with a paper towel and set aside. Add the dried shrimp to a medium bowl and toss with the cornstarch. Heat the peanut oil in a wok or slope-sided large and deep skillet over high heat until it just starts to smoke, about two minutes. Add a shrimp---it should be immediately surrounded by bubbles (if it isn't, continue to heat the oil until bubbles engulf the shrimp). Continue adding the shrimp to the pan. quickly but one at a time. Cook, turning them often with tongs, until they are tightly curled, one to two minutes. Use a slotted spoon or frying spider to transfer the shrimp to the paper towel-lined plate. Add the garlic and ginger to the pan and cook, stirring often, until it is very fragrant and just starting to take on color, about two minutes. Pour in the soy-vinegar mixture and bring it to a simmer. Return the shrimp to the pan and toss to coat until the sauce is thick and glossy, about two minutes. Turn off the heat and transfer the shrimp to a platter. Serve sprinkled with scallions and with rice on the side.
