Chinese Popcorn

Directions

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