A classic Chinese shrimp recipe. I added a quick shrimp fumet. Raw shrimps. Some original recipes ask for unpeeled shrimps, but I like it this way. It's easier for the guests. Let the shrimps in a bowl with cold salted water for a while. Then behead, peel and devein. Keep the shells and heads apart for the fumet. If the shrimps are frozen, sink them in salted warm water for a while, then peel them. 1. The fumet Use the heads and shells of the shrimps to make a quick and concentrated fumet. Water. Broken shrimp heads and shells. Slices of smashed ginger. 1 small hot pepper, optional. Be careful with the salt. Let it simmer, filter solids and reduce. 2. The sauce: 2 Tsp. of tomato paste. 1 Tsp. of Dou Pan Jian. 2 Tsp. of Chinese black vinegar (balsamic works also). 2 Tsp of black sugar. 2 Tsp. of sesame oil. S&P (careful). Mix well. 3. The shrimps and procedure Chop green onions, garlic and ginger. Quick wok sauté about 1 pound of shrimps with the green onions, the garlic and the ginger in peanut oil of the best quality. Mediocre peanut oil will ruin the dish. Deglaze with a touch of rice wine. Now pour the sauce in the wok. Sauté for a minute. Add the fumet until the sauce gets the desired texture. No starch is needed here.