1 lb. peeled raw shrimp
2 tbsp. chopped green onion
1 tbsp. chopped ginger
2 tbsp. tomato catsup
1 tbsp. hot pepper paste
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. soup stock
2 tsp. cornstarch
1 tsp. sesame oil

MARINADE:

1 egg white
1 tsp. wine
1 tsp. salt
1 1/2 tbsp. cornstarch
4 c. oil

Clean and dry shrimp, then marinate in egg white, wine, salt and cornstarch mixture. Let stand for at least 1/2 hour (longer is better).

Deep fry shrimp in oil (not too hot, about 300 degrees). When the shrimp turns white, about 90% done, remove and drain off oil from pan.

Put back 2 tablespoons oil in pan, and stir fry chopped green onion and ginger, add tomato catsup and hot pepper paste, stir quickly. Add soup stock, salt and sugar. Boil for only a few seconds, then add cornstarch paste, stir thoroughly, sprinkle on sesame oil. Pour on a plate and serve.