For those folks on the Toronto board that were looking for it - here you go direct from the now defunct Champion House as printed from the Toronto Star Chef's Showcase.
1/2 tsp fresh ginger
12 tsp fresh garlic
2 cups fresh shelled shrimp, medium size
1 tsp salt
3-5 tbsp flour
1 tsp cornstarch
1/2 tsp baking powder
2-3 tbsp water
3 drops - yes drops - white wine
4 cups veg oil
2 tbsp white sugar
2 tbsp hot chilli sauce
2 green onions, sliced thinly
4 drops sesame seed oil
Finely mince ginger and garlic and set aside
Add salt to shrimp and mix well. Place shrimp under cold water and rinse off. Dry completely.
In separate bowl mix egg, flour, cornstarch, and baking powder together with the water. Stir until smooth and set aside.
Sprinkle 3 drops of wine over shrimp and mix together by hand.
Add the shrimp in to the batter to coat completely and let sit.
Meanwhile heat cooking oil in wok for about 6-7 minutes. If bubbling, it is too hot so let cool down.
Place the shrimp in heated oil, one at a time over high heat, then reduce to medium heat.
Once the shrimp have floated to the top they are done. They should be light yellow not brown.
Remove the shrimp from oil.
Pour all of the oil out of wok except for 1 tbsp.
Heat the oil over medium heat, place the ginger and garlic mixture, sugar and chilli sauce in the wok and turn down to low heat - stir quickly. You have to act fast - this should only take all of a few seconds. Place the shrimp back in to the wok and stir to combine ingredients.
Place the green onions in the wok and stir.l Add the sesame oil and stir one more time.
Remove from the wok and enjoy!
Believe it or not, I've kept this recipe FOREVER but have never made it myself. Enjoyed the dish many times in the restaurant though. I'm glad I was able to put my fingers on it for those that were asking.
And Mr. Millygirl tells me I should throw some of these recipes out - phshht.