Whenever I prepare a Chinese feast for guests or simply want to wow diners, I prepare what I call Aromatic Shrimp. It is delicious. To give it color, sometimes I put in in the center of a serving plate and surround it with steamed broccoli or other green vegetables.
Ingredients for shrimp:
1tbs sherry, rice wine, or sake
1/2tsp salt
1 egg white beaten
1 Cup plus 1 tsp cornstarch
1/2 tbs vegetable oil
1 lb. peeled medium shrimp
Combine the wine, salt, egg white, 1 tbs cornstarch and the vegetable oil. Add the shrimp and marinate 30 minutes.
Place the remaining cornstarch in a bowl or bag. Add shrimp and toss well. Place shrimp in colander to remove excess cornstarch. (Cornstarch guarantees a crisp coating when deep fried.)
Heat a wok or deep fryer over high heat. Add the peanut oil and fry shrimp until golden brown. Remove with slotted spoon and drain on paper towels.
Assembly of sauce:
1 tbs ketchup
1 tbs chicken broth
2 tbs sugar
1/2 tsp Asian chile sauce. (I use the sweet chile sauce and add more. For regular chile sauce I'd stick with 1/2 tsp.)
3 cloves garlic minced
1/2 tsp minced ginger
Heat the wok over high heat. Add all elements of sauce. Heat until it comes to a boil. Add in the shrimp and toss to coat. Serve.