Note: The appeal of this dish is in the texture. The quickly cooked shrimp should be crispy on the outside and tender on the inside. The longer they are marinated – up to three days in the refrigerator – the more delicate the flavor. The fine color of shrimp does not require garnish. 1. defrost and rinse shrimp, dry with paper towels and place in a suitable bowl.
2. 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 rest for at least 5 hours (see note above).
3. prepare the sauce: mix the clear soup, cornstarch, salt and sugar in a dessert bowl and set aside.
4. heat the oil for frying in a wok or deep fryer to 150 degrees and carefully pour in the marinated shrimp. Remove with a straining spoon before they are fully cooked, drain on paper towels.
5. Remove all but 2 tbsp. oil from wok and drain for reuse. Heat wok repeatedly until it smokes, then pour in shrimp repeatedly, stir briefly, and turn to other side. Run the wine along the edge of the wok, then stir in the sauce mixture. shake a few times and turn to the other side and bring to the table on the spot on a heated platter.
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