Put the shrimps in cold water and stir
with chopsticks for a few minutes. Change the water a few times, then
drain. Mix the shrimps with the monosodium glutamate, salt, egg white
and cornstarch. Set aside to marinate for 3 hours. Heat the lard and deep-fry
the shrimps. Separate them with
chopsticks after 15 seconds or so. Scoop them out and drain. Pour off the excess lard,
return the shrimp to the wok, add the wine, and stir a few times. It is then ready to serve.