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18 large shrimp, peeled and de-veined
salt and pepper, to taste
1 Egg white
1/2 tsp. cornstarch
2 cups oil
1 clove Garlic, chopped
1/2 c diced onion
1-1/2 cups sliced water chestnuts
1/2 c sliced mushrooms
chopped scallions
Hot Sauce
~~Hot Sauce~~
4 garlilc cloves, minced or pressed
1/2 c chopped scallions
2 fresh chiles, seeded and finely chopped (or to taste)
3 tbsp Rice vinegar
2 tbsp tamari soy Sauce
1-1/2 teaspoons cornstarch
1 tbsp brown Sugar
2 to
3 tbsp Rice wine

Marinate the shrimp in salt, pepper, Egg white and cornstarch for 30 minutes. Heat wok Hot and dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbsp. oil.
Prepare the Hot Sauce by combining all the ingredients. Return reserved oil to wok. Add Garlic and onion, letting them brown slightly.
Add water chestnuts, mushrooms and shrimp. Blend in Hot Sauce and flip contents of wok for 1-2 minutes or until everything is Hot. Place on serving platter and sprinkle with chopped scallions.

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