1. Peel and devein shrimp. 2. Slice in halve lengthwise. 3. Rinse well pat dry. 4. Add the egg white to shrimp mix well. 5. Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt. 6. Add to the shrimp. 7. Stir to coat well. 8. Add 1 1/2 tablespoon oil and mix well again. 9. Refrigerate at least 2 hours. 10. Remove the shrimp and dust with remaining cornstarch. 11. Shrimp should be dry to the touch. 12. Heat fryer to 350°F; shake off excess cornstarch and separate shrimp. 13. Fry till golden brown. 14. Combine the shrimp with the sauce and toss quickly to coat. 15. To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside. 16. Mix the sherry and cornstarch; set aside. 17. Heat 1 teaspoon oil in the wok. 18. Add garlic, ginger, zests, green onion and red pepper. 19. Cook 30 seconds; stir in catsup mix. 20. Immediately add sherry mixture and cook till slightly thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
