Step 1

Dry the thawed shrimp with a paper towel.

Step 2

Heat the oil in a wok over high heat until it reaches the smoking point. Gently lower the shrimp into the oil in two batches, frying for about 5-10 seconds per batch. 

Step 3

Turn off the heat and remove excess oil, leaving approximately 1 tablespoon in the wok. Over low heat, add the chopped green onions and ginger, cooking until fragrant for about 2 minutes. Pour in the vinegar, chicken broth and sugar. Increase the heat to bring the mixture to a simmer, stirring for 30 seconds.

Step 4

Return the fried shrimp to the wok, adding the rest of the sesame oil. Stir-fry for 5-10 seconds until the shrimp are evenly coated with the sauce. Season with salt to taste, and serve hot.