Recipe(tried): Crispy Fish (Chinese/Hunan style)

I have changed my views in food after participated in so many cooking sites. Now I think that there is no so-called, "authentic" or not-real-whatever food... All dishes can be modified in which ever culture according to taste or ingredients. Even a Chinese dish found in,say, Kansas, is still a Chinese dish. It just becomes an American-midwest-Chinese dish. Now I think there are only the differences between "traditional" and "non'traditional" methods. Here is one traditional Hunan crispy fish... I reckon you can use shrimp if you want.
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Crispy Fish (Chinese/Hunan style)
Yu xiang su yu pian

serve 3 - 4

450g/ 1 lb. fillet ( blue eye/sea perch or any other firm white fish)
salt to taste
3 T. Chinese rice wine
1 slice fresh young ginger, about 2 cm thick, finely chopped
2 garlic cloves, finely chopped
1 egg
60 g corn flour
2 T. cooking oil
1 T. hot bean paste (preferably made in Hunan, but Sezchuan is OK.)
1 T. sugar (better use soft brown sugar)
1 t. rice vinegar (white vinegar ids also fine.)
1 t. light soy sauce
to serve with:
150g cucumber, thinly sliced (optional)

Wash the fish under cold water, pad dry and cut into slices about 5 cm long and 3 cm wide. Mix the fish with a little salt and 1 T. rinse wine and leave to marinate for at least 10 minutes.
Arrange the cucumber slices on a serving plate, making a "bed" covering the plate.
Whisk the egg in a bowl with corn flour and add 1 T. cold water.
Heat the oil in a wok over high heat until it is hot enough for small bubbles to rise from a small garlic when it is dipped in the oil. Coat the fish in the egg mixture and place in the oil, in small batches. Deep-fry each pieces for about 1 minute, then remove from the pan. Reheat the oil and return all the fish to the wok and fry for about 30 sec. Or until golden. Remove from the pan and drain of the fat. (This process is really fast. Do not over cook the fish.)
Pour off the oil, leaving only a thin film in the wok. Add the bean paste, ginger and garlic and stir-fry over low heat for about 1 min. or fragrant.
Add the sugar, vinegar, soy sauce, and remaining rice wine (2 T.) Stir in the fish slices and blend all ingredients thoroughly. Arrange the fish mixture on the bed of cucumber. Arrange the fish pieces on the top. Serve at once.
** This dish doesn't keep well so if you want it crispy, eat it right away!