Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          peanut oil -- for frying
   1      teaspoon      sesame oil
                        -----marinade-----
   1      pound         shrimp -- peeled
                        halved
     1/4  teaspoon      salt
   1      teaspoon      sherry
   1      teaspoon      soy sauce
   2      tablespoons   flour
   1      tablespoon    cornstarch
   1      large         egg -- beaten slightly
     1/4  teaspoon      baking soda
                        -----seasonings-----
   1      tablespoon    ginger root -- minced
   2      teaspoons     garlic -- minced
   2                    green onions -- cut
                        pea sizes
   2                    chili peppers -- dried
                        (or 3 peppers)
                        -----sauce-----
   3      tablespoons   sugar
   2      tablespoons   soy sauce
   3      tablespoons   ketchup -- (or tomato paste)
   2      teaspoons     sherry
   1      teaspoon      vinegar
   1      tablespoon    water

Preparation:

PREPARE MARINADE: Mix flour, salt, cornstarch, 1 t sherry, beaten egg, 1 t soy sauce and baking soda; stir in shrimp and refrigerate at least one hour. COMBINE SEASONINGS: minced ginger root, garlic, green onions and chili peppers; reserve. COMBINE SAUCE INGREDIENTS: sugar, 2 t sherry, 2 T soy sauce, vinegar, ketchup and water; reserve. Heat peanut oil until a chopstick bubbles in it. Add half of the shrimp mixture and stir briskly about 10 seconds to lightly cook. Remove with a strainer to a bowl. Repeat with other half of shrimp mixture. Remove all but 2 tablespoons of oil from the wok. Heat the oil, add the seasonings and brown lightly. Add the sauce mixture to the seasonings in the wok and stir until the mixture starts to bubble. Add shrimp back to wok and stir fry for several seconds, until shrimp are well-mixed. (Remember that shrimp cook very quickly.) Stir the sesame oil into the shrimp mixture and serve hot, with rice on the side.