9 oz shrimp, shelled
1 egg white
1 teaspoon salt
2 teaspoons cornstarch mixed in 1 tablespoon water
2 cups vegetable oil for deep-frying
1/4 teaspoon vinegar
2 teaspoons minced scallions
2 teaspoons minced ginger
3 tablespoons peas or cucumber cubes
2 teaspoons sherry
1 teaspoon ginger powder mixed in 1 teaspoon water
1/2 teaspoon MSG (optional)

     Mix 1/2 teaspoon salt, egg white and cornstarch solution together, add shrimp and mix till well covered.
     Heat a heavy skillet, add oil and heat until it begins to bubble.   Turn heat to medium.  Drop shrimp meat mixture into oil by tablespoonful, fry and remove each when it floats to the top.  Pour oil off.
     In the same skillet, fry minced scallions and ginger a few seconds over high heat, add shrimp and peas, then sherry, ginger powder solution, vinegar, 1/2 teaspoon salt and MSG, stir briefly and remove.  Serves 4.