From : Chinese cooking demystifyied

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Shelled shrimp, 500g

Sodium Carbonate (碱) or Kansui (碱水), ½ tsp

Salt, ⅛ tsp

Sugar, ½ tsp

Cornstarch (玉米淀粉), ⅛ tsp

Liaoliu sha Shaoxing wine (绍兴黄酒), ½ tsp

Cornstarch (玉米), ½ tsp

Prepared shrimp, from above

Celery (芹菜), 3 stalks

Ginger, 3 slices

Salt, ¼ tsp

Sugar, ¼ tsp

MSG (味精), ¼ tsp

Cornstarch (玉米淀粉), 1 tbsp

Cornstarch (玉米), 1 tbsp

Shrimp frying oil (if applicable), 1 tbsp

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1. Peel the shrimp

2. Butterfly (or slice in half lengthwise) and remove the veins.

3. Rinse, then submerge the shrimp and mix in the ½ tsp sodium carbonate. Let sit for 10 minutes.

4. Rinse and soak in water for 3 minutes under running water.

5. Drain the shrimp by transferring them to paper towels. Lightly squeeze out excess liquid. Move over to a rag or kitchen towel and roll it up to finish drying. Transfer to a bowl

6. Marinate : Add cornstarch, salt, sugar, white pepper and sanding wine, and mix well. Set aside for 2 to up to 30 minutes

7. Pass through oil: add enough oil to be about to barely submerge the shrimp (¾ cup to 1 cup in our wok). Heat oil to 160C. , then drop the shrimp in. Fry until cooked, 30-40 seconds. Remove and drain the excess oil

8. If passing through water, let the water come to a heavy simmer/light boil. Drop the shrimp in and don't disturb for 20 seconds, then spread evenly and boil until cooked through (about 40 more seconds)

9. Peel the celery, then cut on a bias into ~two inch sections

10. Toss wok with about 1.5 tbsp oil, set to the celery for about 45 seconds over a medium high flame. Add in the shrimp and give it a quick stir.

11. Scoop the flame to low, add in the seasoning sauce. Once it's thickened and clinging to everything, fold off. Drizzle in a teaspoon of the shrimp frying oil for sheen