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.

Uncle Tai's

South Post Oak, Houston

Wine: Wan-Fu

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.