-
1
Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-hole in the center, essentially butter-flying the shrimp.
-
2
Be careful not to cut all the way through the shrimp.
-
3
Rinse away any veins under cold water.
-
4
Drain well.
-
5
Place the shrimp in a bowl and add the egg white, the cornstatch and 1 to 2 tablespoons of water.
-
6
Mix well.
-
7
The consistency should be silky and the color milky.
-
8
In a large wok, heat 2 cups of the oil to 280F or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass,then add the rest of the shrimp.
-
9
Turn the shrimp gently in the poaching oil.
-
10
When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer.
-
11
Place the cooked shrimp in a colander to drain.
-
12
In a small saucepan,mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic ginger, sugar, and chili paste.
-
13
Stir well.
-
14
Bring the garlic sauce to a boil, lower the heat to a simmer.
-
15
In a clean wok, heat the remaining 1 tablespoons of oil to smoking.
-
16
Add the sliced water chestnuts and stir-fry for 30 seconds.
-
17
Add the garlic sauce, stir, and bring to a boil, stirring until thickened.
-
18
Add the shrimp.
-
19
Toss and stir a couple of times, until well coated.
-
20
Stir in one half of the scallions.
-
21
Top the dish with the other half of the scallions.
-
22
Serve with Jasmine rice or Asian noodles.
