Chili Shrimp Recipe

In a large bowl, combine the salt with 3 cups cold water. Add the shrimp and let soak 1 hour. Drain the shrimp and set on several sheets of paper towels.

With more paper towels, pat the shrimp dry. In a small bowl, combine the soy sauce, chili bean sauce and sugar.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons of the oil, add the shrimp and stir-fry 1 minute or until the shrimp begin to turn pink. Swirl in the rice wine and immediately remove the wok from the heat.

Transfer to a plate. Swirl the remaining 1 tablespoon oil into the wok over high heat, add the ginger, scallions and chilies, and stir-fry 5 seconds.

Stir the soy sauce mixture and swirl it into the wok. Return the shrimp to the wok and stir-fry 30 seconds to 1 minute or until the shrimp are just cooked. Garnish with the cilantro sprigs.