Shell the shrimps, make a
shallow incision down the back of each shrimps and remove the
black intestinal parts.
Wash and clean, then cut
each shrimp in half lengthways.
Make a criss-cross pattern
on each half and marinate them with the egg white and 1/2
Finely chop the onion and
Heat up about 4 1/2 cups
oil in a wok and, before the oil gets too hot, put in the shrimps
pieces by piece.
Fry until golden, take
them out and drain.
Leave about 1 tablespoon
oil on the wok.
Stir-fry the finely
chopped onion and ginger root until their color changes.
Then put inn the shrimp,
stir and add sugar and continue stirring until all the sugar has
Add the remaining
cornstarch mixed with the chicken stock, blend well.