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