Cecilia's Sichuan Shrimp

Step 1: In a bowl, gently mix the shrimp with 2 teaspoons salt to coat well. Cover the shrimp with cold water and slosh them around a few times. Drain well and transfer the shrimp to a clean bowl. Mix the shrimp with the cornstarch and 2 teaspoons of the peanut oil. Set aside for 5 minutes.

Step 2: To make the Sauce: In a small bowl, whisk together the wine, soy sauce, sugar, ketchup and sesame oil until combined. Set aside.

Step 3: To cook the shrimp: Heat a large wok or skillet over high heat until a bead of water dances on the surface and evaporates. Add the remaining 3 teaspoons peanut oil and a pinch of salt and swirl to coat the pan. Add the garlic, ginger and pepper flakes, stirring constantly for 10 seconds. Toss in the shrimp and stir-fry until they are just pink, about 1 minutes. Pour in the reserved sauce, bring the liquid to a boil and toss to coat the shrimp well, immediately remove the pan from the heat, as you don’t want to overcook the shrimp.

Step 4: To serve, turn the shrimp out onto a platter, sprinkle with a few green onion slices and serve hot.