Chinese Popcorn Shrimp (Sweet and Pungent Shrimp)

• 1 lb. raw shrimp
• 1/2 egg white, beaten
• 1 cup cornstarch
• 1/2 tsp. salt
• 3 to 4 cups oil, for deep-frying
• Green onions, for garnish
• 4-1/2 tbsp. sugar
• 4-1/2 tbsp. ketchup
• 1/4 cup vinegar
• 1/2 tsp. salt
• 1 tbsp. sherry
• 1/2 tsp. cornstarch
• 1 tsp. oil
• 2 cloves garlic, large, minced
• 3/4 tsp. minced fresh ginger root
• 1 tbsp. chopped green onion
• 1 tsp. crushed red pepper
• 1 tsp. lemon zest
• 1 tsp. orange zest

1. Heat oil in deep fryer to 375 degrees F. (Use a deep fat thermometer) Mix egg white and cornstarch.
2. Dip cleaned shrimp in cornstarch mixture.
3. Gently lower shrimp into hot fat.
4. Let fry until golden-brown.
5. Sweet and pungent sauce Mix the cornstarch with the sherry.
6. Heat the oil in a wok, add salt, garlic, ginger.
7. Chow for 30 seconds.
8. Add the rest of the ingredients and let cook until the cornstarch turns translucent.
9. Turn off the heat.
10. This sauce may be made up to two hours in advance.
11. Pour the sauce over the fried shrimp just before serving.
12. Garnish with chopped scallion(green onion)

shrimp, egg, cornstarch, salt, oil, green onions, sugar, ketchup, vinegar, salt, sherry, cornstarch, oil, garlic, fresh ginger root, green onion, red pepper, lemon zest, orange zest

Taken from www.foodgeeks.com/recipes/4232 (may not work)