You will look like a Chinese chef!

1 lb Raw shrimp (26-31 count)
1/2 ts Salt
1 Egg white; beaten
1 tbl. Sherry wine
1 cup Cornstarch
1/2 tsp. Cornstarch
1/2 tsp. Salt
1 ts Oil
2 lg Garlic cloves; minced
4 cups corn oil; for deep frying	
3/4 tsp. Minced fresh ginger root
Green onions or scallions;finely diced for garnish
1 tbl. Chopped green onion or scallions

SWEET AND SOUR SAUCE	1 ts Crushed red pepper
5 tbL. Sugar
5 tbl. Catsup
1 tsp. Lemon zest
1 tsp. Orange zest
1/4 cup rice wine vinegar

Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. Add the egg white to the
shrimp and mix well. Mix 1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat well. 
Add 1-1/2 tablespoons oil and mix well again. Refrigerate the shrimp in a bowl at least 2 hours. 
Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the
oil in a large wok to 350 to 375 degrees. deep-fry the shrimp 2 minutes until crisp, being careful to
keep them separated.   Fry the shrimp in several batches. Remove from the Wok or fryer with a spider
or slotted spoon.

Combine the shrimp and the sweet and sour sauce and toss quickly to coat. Place onto a platter and 
sprinkle with finely chopped green onions.  Serve immediately. 

Combine the sugar, catsup, rice wine vinegar, and salt, and set aside. Heat the oil in a wok. Add the 
garlic, ginger, green onion, red pepper, and the lemon and orange zest; cook one minute.  Stir in the
sugar-catsup-vinegar mixture.  Add the sherry and cook until slightly thickened.

Please report any bad links..Thanks, Buzz


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