1. If frozen shrimps are used, defrost thoroughly. Wash the shrimps under cold running water. Pat dry with kitchen paper
but leave damp. Put into a bowl.
2. Prepare the marinade: sprinkle the salt over the shrimps and mix well. Stir in the cornflour, then add the egg white and
stir again to coat the shrimps evenly and thoroughly. Cover and leave to marinate for at least 5 hours.
3. For the sauce: mix together the cornflour, stock and sugar in a small bowl. Put aside.
4. Half fill a wok or deep-fryer with oil. Heat until just hot 150°C (300°F). Carefully add all the shrimps and
fry for 30-45 seconds, separating them with a pair of long chopsticks or a long-handled wooden spoon. Remove the shrimps before
they are quite cooked with a hand strainer or perforated disc and drain on kitchen paper.
5. Pour most of the oil into a container, leaving only about 30ml (2 tbsp) in the wok. Reheat until smoke rises. Quickly
add the shrimps to the wok and stir a few times with a wok scoop or metal spatula. Splash in the wine or sherry around the side of
the wok. When the sizzling dies down, pour in the well-stirred sauce. Continue to flip and toss for a few more seconds. Add the
salt to taste, if necessary. Remove the mixture to a warm serving plate. Serve immediately.
500g fresh or frozen raw peeled shrimps or prawns, cut into 2cm pieces
