Chinese Popcorn

Directions

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 1½ tablespoons cornstarch with salt and add to shrimp.

Stir to coat well.

Add 1½ tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours.

Remove the shrimp and dust with remaining cornstarch.

Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375℉ (190℃).

Fry the shrimp 1½ to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking.

It may be necessary to fry the shrimp in several batches.

When done, remove the shrimp with a slotted spoon and drain well.

Combine the shrimp and the sweet and pungent sauce and toss quickly to coat.

Immediately turn out onto a platter and sprinkle with finely chopped green onions.

For the sauce, combine the sugar, ketchup, vinegar, and salt, and set aside.

Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds.

Stir in the sugar-ketchup mixture.

Immediately add the sherry mixture and cook until slightly thickened.