1 1/2 tsp salt
1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb., tails on)
2 Tbsp vegetable oil
8 quarter-size slices peeled ginger
3 Tbsp minced garlic
3 Tbsp Chinese rice cooking wine, such as Shaohsing
4 green onions, ends trimmed, finely sliced (including green parts)
1. In a bowl, sprinkle 1 1/2 tsp salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.
2. Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.
3. Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.