1. Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch. 2. For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot. 3. Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet. 4. For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside. 5. Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute. 6. Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute. ---------------------------------------------------------------------------
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Ingredients
