-
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
tablespoon cornstarch.
-
Finely chop the onion and
ginger root.
-
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
dissolved.
-
Add the remaining
cornstarch mixed with the chicken stock, blend well.
-
Serve.
