1 small egg
6 tablespoons cornstarch
12 ounces large shrimp; shelled
2 cups cooking oil
1 tablespoon minced scallion
1 tablespoon minced garlic
2 1/2 tablespoons sherry
2 tablespoons sugar
1 tablespoon salt
1/2 tablespoon hot pepper
1. Combine the egg and cornstarch to make a batter. Dip the shrimp into the batter. Heat the oil and add shrimp one by one; cook until they are golden brown. Drain. 2. Meanwhile add the remaining ingredients to a saute pan. Add shrimp and swirl in pan until hot. Serve immediately.