Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         medium-sized shrimp
                        -- 26 to 30 count
                        -----marinade-----
   1      pinch         salt
   1      pinch         white pepper
   1                    egg white
   1      tablespoon    cornstarch
   2      tablespoons   oil
                        vegetable oil -- for blanching
                        -----spices-----
     1/2  small         white onion -- minced
   2      teaspoons     fresh ginger -- minced
   2      cloves        garlic -- minced/pressed
   1      teaspoon      chili paste
                        -----seasonings-----
     1/2  cup           catsup
   2      tablespoons   dry sherry
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/2  tablespoon    soy sauce
   1                    green onion -- chopped
   1      teaspoon      sesame oil

Preparation:

Shell and devein shrimp, leaving tails attached. Rinse and pat dry. Combine MARINADE ingredients with shrimp in order listed. Let stand 10 minutes. To oil blanch, set wok over high heat for about 1 minutes. Add 3 cups oil and heat to 300F. Add shrimp, stirring gently to separate. Blanch until pink, remove and drain. To braise, remove all but 3 T. oil from wok. Add onion and brown slightly; stir in remaining spices and cook until fragrant. Add seasonings and shrimp and braise over high heat until sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve. NOTES: 1. You can adjust the chili paste according to your own taste. 2. Substitute the meat from 2 lobster tails to make dry-braised lobster. 3. Using smaller shrimp and less sauce makes this dish suit- able for an appetizer.