Step 1

Clean the shrimp under running water.

Step 2

Nest, twist to remove the head.

Step 3

Go underneath the shrimp to cut off the legs with scissors.

Step 4

Run a sharp knife along the back to cut the shell into halve, then pull out the vein.

Step 5

Cut (or mince) the ginger and garlic.

Step 6

Finely chop a stalk of spring onion.

Step 7

Cut a dried chili into sections, then shake to remove the seeds.

Step 8

Add two large tablespoons of cornstarch to coat the shrimp lightly.

Step 9

Deep-fry the shrimp in hot oil at 180°C/350°F until the color has changed completely,

Step 10

Place them on paper towels to remove the excess oil.

Step 11

Saute the ginger, garlic, dried chili, and spring onion (green onion) over low to medium heat until aromatic.

Step 12

Add the General Tso sauce (ingredients C).

Step 13

When the sauce has thickened, pour the shrimp into the wok, turn to medium-high heat, and coat thoroughly with the sauce.

Step 14

Turn off the heat, and a teaspoon of sesame oil, mix well, then dish out.