3-4 c. peanut oil
			1 1/2 lbs. shrimp, shelled, deveined, tails on, washed,
				dried, and refrigerated for at least 4 hrs.
			1/2 c. onions, diced into 1/4" pieces
			2 tbsp. fresh ginger, finely chopped
			1 garlic clove, minced
			Sauce, recipe below 

			 Pour peanut oil into a wok, and heat to 375°F.

			Oil blanch the shrimp for 45-60 secs., until shrimp
				begin to turn pink, and curl.
			Remove, and set aside.

			Remove oil from wok, then replace 2 tbsp. oil.
			Heat oil until white smoke appears.

			Add onions, ginger, and garlic, and stir fry until onions
				soften, about 2 mins.

			Add shrimp, and toss together thoroughly.

			Stir sauce, and pour into the wok.
			Stir together until shrimp are well coated.

			Add sesame oil, turn off heat, and stir well.
			Remove from wok, and serve immediately.

			1 1/2 tbsp. oyster sauce
			3 tsp. sugar
			4 tbsp. ketchup
			1/2 tsp. salt
			pinch of white pepper
			2 tsp. Hunan pepper; the soaked pepper flakes at
				the bottom of the hot oil OR substitute 2 tsp.
				chili paste, sambal ooleck, or 1 heaping tsp.
				crushed red pepper flakes plus 1 tsp. red chili oil
			1 tsp. sesame oil 

			 Combine in a bowl, and mix well.

			When ready to serve pour over shrimp, and mix well.

			Serve.