---------------------------SAUCE--------------------------1/2 lb Pork, coarsely ground 2 tb Peanut oil 1 1/2 tb Chinese fermented blk. beans 2 tb Coarsely chopped garlic 1 ts Finely chopped ginger root 2 Scallions; finely chopped 1 1/2 tb Thin soy sauce 2 tb Chinese rice wine -=OR=Dry sherry 1/4 ts Sugar 1 pn Salt 1/2 c Chicken broth 1 tb Cornstarch; dissolved in 2 tb Chicken broth; (cold) 1 Egg; beaten with 2 ts Sesame oil MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque. Remove them from the wok. Brown the ground pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Stir in the cooked shrimp to coat them with the sauce. ----