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 1-1/2 tablespoons 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.