HOT HUNAN SHRIMP

Steps:

• 1. Using scissors, cut down the curved side of the shrimp shells and remove the veins, leaving the shells intact. Transfer the shrimp to a medium bowl and toss them with the Shaoxing wine and the salt. 2. Heat a large wok until very hot. Add the peanut oil; heat until small puffs of smoke rise. Pat the shrimp dry, add to the wok and stir-fry until curled and nearly cooked, about 2 minutes. Add the ginger, garlic, chile-garlic sauce and pickled chiles and stir-fry until fragrant, about 1 minute. Add the water, soy sauce, scallion greens and bell pepper and stir-fry until the liquid is slightly reduced and the shrimp are cooked through, about 2 minutes. Drizzle the sesame oil on the shrimp, toss and serve.