Peking Shrimp (Beijing Far Jue Har)

• 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

1. Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
2. For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
3. 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.
4. For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
5. Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
6. Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.

shrimp, cornstarch, vegetable oil, egg, egg whites, cornstarch, flour, water, chicken stock, sugar, salt, cornstarch, garlic, gingerroot, red chili pepper, green onions, rice wine

Taken from www.food.com/recipe/peking-shrimp-beijing-far-jue-har-115758 (may not work)