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1
Peel and devein the shrimp.
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2
Slice in halves lengthwise.
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3
Rinse well and pat dry.
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4
Add the egg white to the shrimp and mix well.
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5
Mix 1 1/2 tablespoons cornstarch with salt and add to shrimp.
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6
Stir to coat well.
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7
Add 1 1/2 tablespoons oil and mix well again.
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8
Place the shrimp in a bowl and refrigerate at least 2 hours.
-
9
Remove the shrimp and dust with remaining cornstarch.
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10
Shrimp should be dry to the touch.
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11
Heat the remaining oil in a large wok to 350 to 375F (190C).
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12
Fry the shrimp 1 1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking.
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13
It may be necessary to fry the shrimp in several batches.
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14
When done, remove the shrimp with a slotted spoon and drain well.
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15
Combine the shrimp and the sweet and pungent sauce and toss quickly to coat.
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16
Immediately turn out onto a platter and sprinkle with finely chopped green onions.
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17
For the sauce, combine the sugar, ketchup, vinegar, and salt, and set aside.
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18
Heat the oil in a wok.
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19
Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds.
-
20
Stir in the sugar-ketchup mixture.
-
21
Immediately add the sherry mixture and cook until slightly thickened.
