1 lb. shrimp with shells
3 tbsp. hoy sien jeung sauce
2 tsp. sugar
2 tbsp. vinegar
6 scallions
1 piece ginger
1 clove garlic
2 tbsp. oil
1/2 tsp. pepper
1 tsp. salt
1 tsp. corn starch
1/2 tsp. soy sauce

Wash and clean shrimp. Set aside in bowl. Sprinkle with pepper. Make sauce of hoy sien jeung, a Chinese flavoring, sugar, 1/2 teaspoon salt, and vinegar. One half teaspoon garlic salt, mixed with 2 tablespoons bouillon may be used instead of the hoy sien jeung.

Chop the scallions into 1-inch lengths and mince garlic and ginger. Heat 2 tablespoons oil in frying pan, fry shrimps 1 minute on each side, and add scallions, ginger, garlic and sauce.

Fry and stir briefly, then add mixture of corn starch dissolved in water and soy sauce. Keep cooking time as short as possible to preserve the texture of the shrimp.