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1
Shell the shrimp, rinse them and place them in a bowl.
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2
Sprinkle with coarse salt and add cold water to cover.
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3
Leave for at least five minutes.
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4
Mix the cornstarch with one tablespoon water until smooth.
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5
Lightly beat the egg white with a fork and mix in the cornstarch mixture.
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6
Rinse the shrimp, drain well and coat with the egg white.
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7
Leave to marinate for 10 to 15 minutes.
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8
Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl.
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9
Mix well and set aside.
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10
Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it.
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11
Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque.
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12
Stir them with a fork or chopsticks to prevent them from sticking together.
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13
Be very careful not to overcook.
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14
Remove the shrimp with a slotted spoon and drain them on paper towels.
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15
(The oil can be reused twice, with seafood.)
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16
Pour off all but a tablespoon of oil.
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17
Add the peanuts and fry, stirring frequently until golden.
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18
Remove with slotted spoon.
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19
All these steps can be prepared in advance.
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20
Add the scallions and garlic to the oil and cook for one minute, stirring.
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21
Add the black bean-sherry mixture and stir well.
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22
Add the peanuts and the shrimp, just long enough to heat through.
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23
Serve immediately.
