Heat a cup of peanut oil in a wok over high heat to about 300F. Add the shrimp, spreading them evenly across the bottom in one layer. Fry for 1 minute, until the shrimp starts to turn pink, flip the shrimp and continue cooking for another minute. Using a slotted spoon, remove the shrimp from the wok and place on a paper towel lined plate to remove excess oil. You may want to do this step in two batches as it will be much easier.
Pour off the oil form the wok, leaving 3 tablespoons behind.Turn the heat to high. Add the garlic, the ginger and stir briefly. Add the shallots, stir briefly and lower the heat to medium. Stir-fry for 2 to 3 minutes, or until the shallots are nicely caramelized and soft.
Return the heat back to high and add the shrimp. Drizzle the wine over the shrimp and mix well. Stir the sauce, pour it over the shrimp and mix well. Stir-fry for about 1-2 minutes, or until the shrimp are well-coated and the sauce begins to bubble.