Instructions: Using kitchen shears, cut through the shells along the back of each shrimp working from the head to the tail. Remove the sand vein. Toss the shrimp in a bowl with the rice wine (first amount), ginger, and garlic. Let stand for 10 minutes.

Heat a 2-quart saucepan over medium high heat until hot. Add the oil and swirl to coat the sides. Add the yellow onion and cook, stirring constantly, until softened and lightly browned, 2 to 3 minutes. Add the ginger and the shrimp along with their marinade and remove the pot from the heat.

Pour the high alcohol content wine into the pot, return the pot to the heat and, standing well back from the pot, ignite the wine with a long kitchen or fireplace match. Let burn until the flames die down, 5 to 7 minutes.

Pour the chicken stock over the shrimp, stir in the green onions, and bring to a boil. Cook for about 2 minutes. Serve with steamed rice.

This recipe yields 4 servings.

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