Peel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs. oil. Stir until whites become bubbly. Add half the salt and 1-1/2 tbs. cornstarch. Stir to blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs. sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar, sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a wok or skillet and add shrimp, one at a time. Cook about 1 minute, then scoop out, leaving the oil in the wok continuously heating. Return shrimp to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs. oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec. Add shrimp & vinegar mixture. Toss & stir-fry until hot & shrimp is coated evenly. Garnish w/cilantro. UNCLE TAIS SOUTH POST OAK, HOUSTON WINE: WAN-FU From the
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 246.7mg||9 %|
|Potassium 138.4mg||4 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 17.6g|
|Protein 7.5g||11 %|
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Calories per serving: 147
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