Chinese Popcorn

• 1 pound shrimp
• 1/2 each egg whites beaten
• 1 cup cornstarch
• 1/2 teaspoon salt
• 4 cups vegetable oil
• 4 1/2 tablespoons sugar
• 4 1/2 tablespoons ketchup
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1 tablespoon sherry
• 1/2 teaspoon cornstarch
• 1 teaspoon vegetable oil
• 2 large garlic cloves
• 3/4 teaspoon ginger root
• 1 tablespoon scallions, spring or green onions chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

1. Peel and devein the shrimp.
2. Slice in halves lengthwise.
3. Rinse well and pat dry.
4. Add the egg white to the shrimp and mix well.
5. Mix 1 1/2 tablespoons cornstarch with salt and add to shrimp.
6. Stir to coat well.
7. Add 1 1/2 tablespoons oil and mix well again.
8. Place the shrimp in a bowl and refrigerate at least 2 hours.
9. Remove the shrimp and dust with remaining cornstarch.
10. Shrimp should be dry to the touch.
11. Heat the remaining oil in a large wok to 350 to 375F (190C).
12. Fry the shrimp 1 1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking.
13. It may be necessary to fry the shrimp in several batches.
14. When done, remove the shrimp with a slotted spoon and drain well.
15. Combine the shrimp and the sweet and pungent sauce and toss quickly to coat.
16. Immediately turn out onto a platter and sprinkle with finely chopped green onions.
17. For the sauce, combine the sugar, ketchup, vinegar, and salt, and set aside.
18. Heat the oil in a wok.
19. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds.
20. Stir in the sugar-ketchup mixture.
21. Immediately add the sherry mixture and cook until slightly thickened.

shrimp, egg whites, cornstarch, salt, vegetable oil, sugar, ketchup, vinegar, salt, sherry, cornstarch, vegetable oil, garlic, ginger root, scallions, red pepper, lemon zest, orange zest

Taken from recipeland.com/recipe/v/chinese-popcorn-43715 (may not work)