Ingredients
750 g (about 1 1/2 lbs) fresh large shrimp, 15 g canned peas, 500 g (about 2 cups) chicken broth.
Seasonings
900 g vegetable oil (about 100 g will be used), 50 g each of cooking wine and white sugar, 25 g rice vinegar, 10 g each of sesame oil, shredded scallion, shredded ginger, and sliced garlic, 3 g each of salt and cornstarch.
Instructions
1. Shred the shiitake mushrooms; trim off the shrimp whiskers, antennae, and legs, remove the sand sac and devein, then butterfly each shrimp by slicing it open along the back into one large piece, place skin-side down, snip the sinews, cut each shrimp into 3 sections, marinate with 1 g salt and 10 g cooking wine, then dust with dry cornstarch.
2. Add the shrimp segments to vegetable oil heated to 80% hot (about 350°F/175°C) and deep-fry until golden brown, then pour into a colander to drain the oil.
3. In a separate wok, heat 100 g (about 1/2 cup) vegetable oil over high heat, add scallion, ginger shreds, and garlic slices, and stir-fry until fragrant. Splash in 25 g (about 2 tablespoons) cooking wine, then add sugar, rice vinegar, chicken broth, and 2 g (about 1/2 teaspoon) salt. Add the peas and shredded shiitake mushrooms, along with the deep-fried shrimp segments. Stir-fry until the liquid has mostly evaporated, then drizzle with sesame oil and serve.