Shrimp With Red Sauce

• White of a small egg
• 1 tablespoon Shao-Hsing wine or sherry
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• Pinch white pepper
• 1 pound large shrimp (about 26), shelled, deveined and washed
• 3 cups vegetable oil
• 1 tablespoon minced carrots
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon chopped onions
• 1 scallion, chopped
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 1/2 tablespoons Shao-Hsing wine or sherry
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 18 teaspoon white pepper
• 1/4 cup chicken broth
• 1 teaspoon white vinegar
• 1 teaspoon sesame oil

1. Mix first six ingredients together and marinate shrimp in mixture for 3 hours, refrigerated.
2. Mix all the sauce ingredients except the sesame oil and set aside.
3. Heat 3 cups vegetable oil in wok to 350 degrees.
4. Add marinated shrimp and cook 1 minute, until shrimp change color.
5. Drain shrimp and set aside.
6. Drain wok and reserve 2 tablespoons of the oil.
7. Heat wok over high heat and add reserved oil.
8. When a wisp of white smoke appears add carrots, giner, garlic, onions and scallion and stir-fry thoroughly.
9. Add sauce to mixture, stirring until it boils and thickens.
10. Add shrimp and stir a few seconds to heat.
11. Turn off heat, stir in sesame oil and serve immediately in a preheated serving dish.

white of, sherry, vegetable oil, cornstarch, salt, white pepper, shrimp, vegetable oil, carrots, ginger, garlic, onions, scallion, sugar, soy sauce, sherry, ketchup, cornstarch, salt, white pepper, chicken broth, white vinegar, sesame oil

Taken from cooking.nytimes.com/recipes/2423 (may not work)