1 lb Raw shrimp

    1/2    Egg white; beaten

      1 c  Cornstarch

    1/2 ts Salt

      3    -to

      4 c  Oil; for deep frying

           Green onions; for garnish
--------------------------SWEET AND PUNGENT SAUCE--------------------------
  4 1/2 tb Sugar

  4 1/2 tb Catsup

    1/4 c  Vinegar

    1/2 ts Salt

      1 tb Sherry

    1/2 ts Cornstarch

      1 ts Oil

      2 lg Garlic cloves; minced

    3/4 ts Minced fresh ginger root

      1 tb Chopped green onion

      1 ts Crushed red pepper

      1 ts Lemon zest

      1 ts Orange zest

  A reader who requested the recipe for a sweet and pungent shrimp from the
  Panda Inn in Pasadena won the everlasting thanks of our tasting panel.
  Because it's as impossible to eat just one of these as it is to eat a
  single kernel of popcorn, the recipe is often called Chinese popcorn.
       __________________________________________________________________
  Peel and devein the shrimp.  Slice in halves lengthwise.  Rinse well and
  pat dry.  Add the egg white to the shrimp and mix well.  Mix
  1-1/2tablespoons cornstarch with salt and add to shrimp.  Stir to coat

  well.  Add 1-1/2 tablespoons oil and mix well again.  Place the shrimp in
  a bowl and refrigerate at least 2 hours.Remove the shrimp and dust with
  remaining cornstarch.  Shrimp should be dry to the touch. Heat the
  remaining oil in a large wok to 350 to 375 degrees.  Fry the shrimp 1-1/2
  to 2 minutes until crisp, being careful to separate them with a long-
  handled wooden spoon or chopsticks to prevent sticking.  It may be
  necessary to fry the shrimp in several batches.  When done, remove the
  shrimp with a slotted spoon and drain well.  Combine the shrimp and the
  sweet and pungent sauce and toss quickly to coat. Immediately turn out
  onto a platter and sprinkle with finely chopped green onions.
  SWEET AND PUNGENT SAUCE:  Combine the sugar, catsup, vinegar, and salt,
  and set aside.  Heat the oil in a wok. Add the garlic, ginger, green
  onion, red pepper, and zests of lemon and orange; cook 30 seconds.  Stir
  in the sugar-catsup mixture.  Immediately add the sherry mixture and cook
  until slightly thickened.