1. Deep-fry shrimp as in "Basic Deep-fried Shrimp" (but only for 1 to 2
minutes). Then drain. Mince onion and ginger root.

2. In a cup, combine catsup, salt and sugar. In another cup, blend
cornstarch and cold water.

3. Heat remaining oil. Add onion and ginger root; stir-fry a few times. Add
deep-fried shrimp and stir-fry briefly to reheat.

4. Stir in catsup mixture only to heat through. Then stir in cornstarch
paste to thicken, and serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,