1 lb. medium shrimp (26-31)
2 tbl. tapioca starch
3 tbl. garlic oil
2 tbl. sesame oil
2 tbl. light soy
1 scallion, chopped fine

SAUCE MIX:

Shrimp shells
1 c. water
1/3 c. light soy
1 1/2 tbl. sugar
1 tsp. chopped ginger
  1. Peel shrimp, clean, wash, and soak 1/2 hour. Then pat dry.
  2. Gather shells of shrimp and make some sauce mix to the boil.
  3. In a bowl add shrimp, starch, garlic and sesame oil and soy. Mix well.
  4. Heat wok, add shrimp mix and heat until pink, 2 minutes. Add sauce mix. Mix well. Put on platter sprinkle on scallions.