• Gather all the ingredients.
  
• Peel the shell, devein, and cut the backs of 10 shrimp so that it absorbs more flavors while marinating.
  
• Clean the shrimp with 1 Tbsp potato starch or cornstarch and rinse under cold running water.
  
• Pat dry the shrimp with paper towels and place them in a medium bowl. Add all the ingredients for marinade into the bowl: ¼ tsp Diamond Crystal kosher salt,⅛ tsp white pepper powder, 1 Tbsp sake, and 1 Tbsp potato starch or cornstarch. Mix well together.
  
• Cut the white part of 1 green onion/scallion into small pieces and keep it aside (use it later). Mince 1 knob ginger and 2 cloves garlic and put them together in a small bowl.
  
• Heat neutral oil on a large nonstick frying pan on medium high heat. When the pan is hot, cook the shrimp until both sides change color (the inside doesn’t have to be cooked through at this point). Turn off the heat and transfer the shrimp to a plate. Quickly rinse the pan.
  
• In the same frying pan, heat more neutral oil over medium heat and sauté the minced ginger and garlic until fragrant. Lower the heat and add 2 tsp doubanjiang (spicy chili bean paste) and 2 Tbsp ketchup.
  
• Then, add ½ cup chicken stock/broth, 1 Tbsp sake, and 1½ tsp sugar to the pan.
  
• Continue cooking for a few minutes on simmer. Then, return the shrimp to the pan and add the white part of the scallion. Cook until the shrimp is cooked through, stirring occasionally.
  
• Add 1 tsp toasted sesame oil and pour a slurry of 1 Tbsp potato starch or cornstarch and 2 Tbsp water into the pan to thicken the sauce. Stir well and remove from the heat. Transfer the shrimp to a serving dish.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.