---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Oriental
       Yield: 4 servings
       1 lb Medium shrimp
            - completely shelled,
            - tails removed,
            - cleaned and blotted dry
       1    Egg white; lightly beaten
       1 ts Cornstarch
   1 1/2 c  Peanut oil for deep-frying
     1/2 lb Pork, coarsely ground
       2 tb Peanut oil
   1 1/2 tb Chinese fermented blk. beans
       2 tb Coarsely chopped garlic
       1 ts Finely chopped ginger root
       2    Scallions; finely chopped
   1 1/2 tb Thin soy sauce
       2 tb Chinese rice wine
            -=OR=- Dry sherry
     1/4 ts Sugar
       1 pn Salt
     1/2 c  Chicken broth
       1 tb Cornstarch; dissolved in
       2 tb Chicken broth; (cold)
       1    Egg; beaten with
       2 ts Sesame oil
   MARINATE THE SHRIMP in the egg white and cornstarch
   for 20 minutes in the refrigerator. Fry the shrimp in
   1 1/2 cups oil at a moderate temperature (325F). Or,
   to simplify, stir-fry them in a wok in 3 tablespoons
   of oil just until they turn opaque. Remove them from
   the wok. Brown the ground pork in 2 tablespoons of
   oil. Add the rest of the sauce ingredients. Bring them
   to a boil and add the cornstarch to thicken the sauce
   lightly. Turn off the heat. Stir in the beaten egg,
   pulling the clumps of egg into thin strands with
   chopsticks as they cook. Stir in the cooked shrimp to
   coat them with the sauce.