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Makes 4-6 servings
1 1/4 lbs. Shelled uncooked Shrimp, deveined
Salt to taste
1 Egg White
1/2 plus 1 1/2 tbsp. Cornstarch
Oil for Deep frying
1 Tbsp. Chili Paste (found in Oriental Section of store)
2 Tbsp. Rice Wine
2 1/2 Tbsp. Cider Vinegar
2 Tbsp. Ketchup
1/3 c. Sugar
4 cloves Garlic, crushed
1 Tbsp. Sesame Oil
1 Green Onion, chopped
Season shrimp to taste with salt. Beat egg white lightly in bowl. Place 1/2 c. cornstarch in separate bowl. Dip each shrimp first in egg white then in cornstarch. Place on a tray. Heat oil to 375 degrees in a wok or heavy frying pan over high heat. Drop Shrimp few at a time and deep-fry a few seconds until crisp. Drain on paper towels.
Combine chili paste, 1 1/2 Tbsp. Cornstarch, rice wine, cider vinegar, ketchup and sugar. Remove all but 1 tablespoon oil from wok or pan. Add garlic and saute until tender. Stir in cornstarch mixture and bring to a boil until thickened. Add fried shrimp and toss just to coat with sauce. Mix in sesame oil and green onion. Serve immediately.
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