Categories: Appetizers, Seafood, Oriental 
      Yield: 4 servings 
  
      8    Unshelled raw jumbo shrimp, 
           -thawed if frozen 
    1/2 c  All-purpose flour 
    1/4 ts Salt 
      1 ts Corn oil 
    1/4 c  Water 
      1    Piece ginger root, peeled, 
           -grated (1") 
      1    Garlic clove, crushed 
      1 ts Chili sauce 
      1    Egg white 
           Vegetable oil 
      1    Green onion daisy 
           Red bell pepper strips 
  
  Shell shrimp, leaving tail shells on. Make a small incision along spines. 
  Remove black spinal cord from shrimp. 
   
  In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic 
  and chili sauce and beat well. Stiffly whisk egg white, then gently fold 
  into batter until evenly combined. 
   
  Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or 
  until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp 
  by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or 
  until golden. Drain on paper towels. Garnish with green onion daisy and 
  bell pepper strips and serve hot.