Salt & Pepper Shrimp

1 lb shrimp

1/4 c cornstarch

1 1/2 c oil

2 stalks green onion, chopped

1 clove garlic, minced

1 chili pepper, minced

1/2 tsp salt

2 pinches 5-spice

2 pinches sugar

1 pinch white pepper

1 tbsp rice wine

If using head-on shrimp, begin by tossing shrimp with cornstarch. If using headless shrimp, prepare shrimp by slitting back to remove intestinal vein. Slip shrimp out of shell but do not detach shell. Toss shrimp with cornstarch and let stand 10 minutes. Heat oil in a wok. Fry shrimp until crisp (this will need to be done in batches). When all shrimp are fried, drain oil from wok. Return shrimp to work and add all ingredients except rice wine. Toss. Add rice wine. Toss. Remove from wok to serve.