1. Wash shrimp. Remove legs, leaving shells intact, then devein (see "Information: Other Seafood"). Dry well with paper toweling.
2. Heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink and drain on paper toweling. Transfer shrimp to a shallow bowl.
3. Mince ginger root and scallion; then combine with soy sauce, sherry and sugar. Pour mixture over shrimp, tossing well to coat.
4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated for a longer period, the shrimp will discolor and darken.)
added, then will burn on the outside and be raw inside.
From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.