Recipe: Uncle Tai'S Shrimp

Uncle Tai'S Shrimp
Yield: 6 Servings

10 giant shrimp
4 1/2 tb dry sherry
2 egg whites
4 c plus
1 1/2 tb peanut oil
1/2 ts salt
2 1/2 tb cornstarch
2 scallions; white part only, trimmed
5 sl fresh ginger; thin, shredded
2 tb water
2 tb soy sauce
2 1/2 tb white vinegar
2 tb sugar
1/2 ts sesame oil
1/3 c chicken broth
1/2 c loosely packed cilantro

Peel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs. oil. Stir until whites become bubbly. Add half the salt and 1-1/2 tbs. cornstarch. Stir to blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs. sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar, sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a wok or skillet and add shrimp, one at a time. Cook about 1 minute, then scoop out, leaving the oil in the wok continuously heating. Return shrimp to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs. oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec. Add shrimp & vinegar mixture. Toss & stir-fry until hot & shrimp is coated evenly. Garnish w/cilantro.