Ingredients
1 lb. Thai Gold Peeled and Deveined White Shrimp
1 1/2 teaspoon corn starch
a few thin slices of cucumber for garnishing
small dipping saucer dark vinegar

Marinade
1/3 teaspoon salt
½ tablespoon cooking wine
pepper to taste
½ egg white

Seasoning
3 tablespoon chicken stock
1 teaspoon cooking wine
¼ teaspoon chicken bouillon powder

Sauce
1 tablespoon water
2/3 teaspoon corn starch

Method

1. Mix 1 teaspoon salt thoroughly to Thai Gold white shrimp and rinse well with water. Drain and towel dry.
   
2. Add marinade and sit for 20 minutes. Then mix well with corn starch
   
3. Heat up cooking oil to high temperature and add in white shrimp to deep fry very briefly. Take shrimp aside and drain.
   
4. Add minced garlic and shrimp to pan fry in medium heat till both sides turn golden yellow and sprinkle cooking wine.
   
5. Heat up 1 tablespoon cooking oil and add seasoning to come to a boil.
   
6. Add shrimp in wok to stir fry and mix sauce in thoroughly. Dip it in dark vinegar to serve.