8 whole shrimps
1 stalk scallion (use 3 inches of white part)
1/6 oz ginger
1 clove garlic
1 cup chicken stock
1 tbsp rice wine
2 tbsp sugar
1/3 tsp salt
1/3 tsp MSG
1 1/2 tbsp tomato catsup
1 tbsp cornstarch dissolved in cold water
1 tsp sesame oil
Oil for frying
1. Devein the shrimps and cut off the antennae with scissors. Cut each prawn diagonally into 3 pieces. (Don’t shell the shrimps otherwise the meat will shrink in the course of cooking. Cut diagonally to season better)
2. Cut the scallion into 2 lengthwise. Cut one half into 3/8 inch pieces. Shred the other half. Slice the garlic. Wash the lettuce under cold water and arrange the leaves on a platter.
3. Drop the prawns into boiling water and remove as soon as they begin to turn pink. Drain.
4. Pour 2 cups of oil in a wok and heat to 356°F. Pass the shrimps through the oil and almost immediately drain the oil into the container.
5. Pour 2 tbsp of oil and stir fry the scallion, ginger and garlic. When the aroma is released, pour in the chicken stock, add the rice wine, sugar, salt and MSG and bring to the boil. Remove the scum and add the shrimps. Cook over moderate heat for 2 to 3 minutes.
6. When the prawns are seasoned well and the liquid reduces, turn the heat to high and pour in the tomato catsup and stir. Thicken with cornstarch dissolved in cold water. Take the shrimps out one by one with chopsticks and arrange on the platter layered with lettuce leaves.
7. Heat the liquid, add the shredded scallion and sesame oil and mix. Pour it over the shrimps.