Instructions: 1. Cut away the legs and antennae of the shrimp, if remaining. Rinse the shrimp thoroughly. Pat them dry and place them in a mixing bowl. Let the ginger root steep in the rice wine for several minutes; add to the bowl, toss lightly and let the shrimp marinate for 20 minutes. Discard the ginger root. Add the cornstarch to the shrimp and toss lightly.

2. Heat a wok, add the oil and heat the oil to 425 degrees. Add the shrimp and deep fry over high heat for about 2 1/2 minutes, turning constantly until golden brown and crisp. Remove with a strainer and drain. Remove the oil from the wok.

3. Reheat the wok until very hot. Add the fried shrimp and the salt and garlic. Toss lightly over high heat for about 20 seconds, until fragrant.

Transfer the mixture to a platter and serve immediately.

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