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• 10 oz onion
• 1/4 tsp sugar
• 1/4 tsp salt
• 4 slices ginger
• 4 stalks green onion
• 20 oz peeled shrimp
• 1/8 tsp white pepper powder
• 1/8 tsp baking soda
• 3.5 tsp cornstarch
• 3/4 cup + 2 tsp water
• 4 tsp sesame oil
• 4 cloves garlic
• 2 tsp rice wine
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 2 tsp dark soy sauce
• 1/4 tsp black pepper

Instructions

1. 1

   Finely mince garlic, cut ginger into slices, and cut green onions into 2-inch sections, keeping stems and leaves separate. Cut onion into large strips and separate the layers.

2. 2

   Rinse shrimp and pat dry. Marinate with sugar, salt, white pepper powder, baking soda, 2 tsp cornstarch, 2 tsp water, and a touch of sesame oil.

3. 3

   Prepare cornstarch slurry by mixing 1.5 tsp cornstarch with 3/4 cup water.

4. 4

   Heat oil in a pan over medium-high heat. Add a pinch of sugar and salt, then stir-fry onion strips for 50-60 seconds until raw taste is gone. Remove onions from the pan.

5. 5

   Add more oil if needed. Sauté ginger slices and green onion stems. Add shrimp in a single layer and pan-fry until golden on both sides.

6. 6

   Stir in minced garlic, then add rice wine, letting alcohol evaporate.

7. 7

   Season with soy sauce, oyster sauce, and dark soy sauce, tossing to coat.

8. 8

   Pour in the cornstarch slurry and stir until the sauce thickens.

9. 9

   Return the onions to the pan, add green onion leaves, black pepper, and the remaining sesame oil. Toss briefly to combine and serve.