Peking Shrimp (Beijing Far Jue Har) - cooking recipe

Ingredients

1 lb large shrimp, peeled deveined, tails intact (appx 20)
2 tablespoons cornstarch
2 cups vegetable oil (for frying)
BATTER
1 large egg
2 large egg whites
1/4 cup cornstarch
1/4 cup all-purpose flour
2 tablespoons water
SAUCE
1 cup chicken stock
1 1/4 teaspoons sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 large garlic cloves, thinly sliced (or even 1/4 tsp garlic powder)
2 tablespoons finely chopped gingerroot
1 fresh red chili pepper, seeded &, sliced
2 green onions, thinly sliced (green &, white parts)
1/3 cup rice wine or 1/3 cup use a light sweet sherry

Preparation

Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.