500 g shrimp, fresh or Tk, peeled oil, for frying, 1 tbsp. tbsp. rice wine, or semi-dry sherry Yield: For the marinade:
Defrost and rinse shrimp, dry with paper towels and place in a large enough bowl. Marinate: Sprinkle the salt over the shrimp, then dust the cornstarch (maizena) over the top and mix through. Add the egg white and mix well until the shrimp are evenly coated. Cover and let stand for 5 hours.
Cook the sauce: Combine the cornstarch (maize starch), clear soup, a tiny bit of salt and sugar in a dessert bowl and set aside.
Pour the oil for frying in the wok or possibly a deep fryer, heat to 150 °C and carefully pour in the marinated shrimp. Remove with a slotted spoon before they are fully cooked and drain on paper towels.
Pour all but two tbsp. of oil from the wok and pour into a sealable container for reuse. Heat the wok one more time until it smokes, then pour in the shrimp one more time and stir briefly and turn to the other side. Drizzle the wine along the edge of the wok, then stir in the sauce mixture. Stir a few times and turn to the other side and bring to the table on the spot on a heated plate.
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