Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Jumbo shrimp 2 tb Sugar
4 1/2 tb Sherry 1/2 ts Sesame seed oil
2 Egg whites 1/3 c Chicken stock
4 c + 1/2 tb peanut oil 2 Scallions, white parts only
1/2 ts Salt Shredded
2 1/2 tb Cornstarch 5 Very thin sliced fresh
2 tb Water Ginger
2 tb Soy sauce 1/2 c Loosely packed fresh
2 1/2 tb White vinegar Coriander

1) Peel the shrimp and split them in half. Rinse well to remove the
dark vein. Pat dry. Place the shrimp in a mixing bowl and add 1 1/2
tb wine, the egg whites and 1 1/2 tb oil. Stir in a circular motion
until the white become bubbly, then add half the salt and 1 1/2 tb
cornstarch. Stir to blend.

2) Combine the remaining wine, remaining cornstarch blended with the
water, the soy sauce, vinegar, sugar, sesame oil, chicken stock and
remaining salt.

3)Heat the remaining 4 c oil in a wok or skillet and add the shrimp,
one at a time. Cook about 1 minute, then scoop out, leaving the oil
in the wok continuously heating. Return all the shrimp to the oil and
cook about 30 seconds. Drain and pour all the oil from the wok.

4) Return 1 tb oil to the wok and add the scallions and ginger. Cook,
stirring constantly, about 5 seconds. Add the shrimp and the vinegar
mixture. Toss and stir until piping hot. Serve with coriander leaves,
if desired.
Submitted By VERNON PHIPPS On 09-13-95

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