Oil-blasted shrimp

For this recipe you will need: 350 grams raw shrimp, with heads on, but cleaned; soy sauce: 25 grams; spring onions: 5 grams; Chinese rice wine 15 grams; oil; 25 grams of sugar; 15 grams of chinese vinegar. Start of with drying the shrimp, then fry them briefly in medium hot oil (the Chinese call this 60% hot), take out; then fry them again in hotter oil (70% hot). The Chinese chefs have a really big ladle with holes in it, like a strainer, with which they scoop out all the ingredients in one go. OK, then put again a little bit of oil in a wok, add the shrimp, rice wine, sugar, vinegar, soy, spring onions and stir to combine. Don't fry too long, take out and arrange prettily on a plate. Chef: Chen Yongqing from Hangzhou.