1. Deep-fry shrimp as in "Basic Deep-fried Shrimp" and keep warm. Mince
onion.

2. Blend together cornstarch, sherry, soy sauce and stock.

3. Heat remaining oil. Add minced onion and stir-fry until translucent (1
to 2 minutes).

4. Add cornstarch-sherry mixture and cook, stirring, until sauce thickens.
Pour over shrimp and serve.

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