I wish I could remember where I picked up this recipe. I copied it from a library book (maybe one of Ken Hom's cookbooks?). It was a huge hit with everyone the other night and Tom paid it perhaps the highest praise by saying it "was just like something from Tong's House" (our favorite authentic Chinese restaurant). This looks as if it would be really hot but it just built a gentle burn that lingered pleasantly on the tongue by the end of the meal.
3/4 pound large shrimp, shelled (I used a full pound)
For the marinade:
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
Marinate the shrimp: Place the shrimp in a medium bowl and sprinkle with the cornstarch and salt. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
For the sauce:
1-1/2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon honey
2 teaspoons chili garlic sauce
Prepare the sauce: mix all together in a small bowl
2 tablespoons vegetable oil
1/4 cup finely diced yellow onion
1 tablespoon minced garlic
6 dried red chiles
Heat a wok over high heat until hot (or I also use a large, high-sided skillet sometimes). Add oil and swirl to coat the sides. Add shrimp and stir-fry until pink, about 2 minutes. Add onion, garlic, and chiles and stir-fry until fragrant, about 30 seconds. Add sauce and cook, stirring, until heated through, about 30 seconds. Scoop onto a platter and serve.
Serves 4 as part of a multicourse meal. (This served the four of us just fine with some jasmine rice and steamed broccoli.)