Prepare the sauce by combining ketchup, oyster sauce, Shao-Hsing wine (or dry sherry), sugar, salt, and white pepper in a small bowl. Mix well.

Dissolve cornstarch in cold water to create a slurry. Set aside.

Heat a wok over high heat for 30 seconds until very hot.

Add shallot oil to the wok and swirl to coat the surface.

Once the oil is shimmering and slightly smoking, add minced fresh ginger and bean sauce. Stir-fry briefly until fragrant.

Add the shelled, deveined, and halved shrimp to the wok. Stir-fry until they start to turn pink.

Add diced red bell pepper, green bell pepper, water chestnuts, and minced jalapeno to the wok. Stir-fry until the vegetables are crisp-tender, about 3 minutes.

Create a well in the center of the wok by pushing the shrimp and vegetables up the sides.

Re-stir the sauce mixture and pour it into the well.

Stir the shrimp and vegetables into the sauce, ensuring everything is well coated.

Continue to stir-fry until the shrimp is cooked through and the sauce has thickened, about 2 minutes.

Stir in crisp shallots.

Serve immediately with iceberg lettuce leaves for wrapping.