Kung Pao Shrimp Recipe

1 tablespoon egg white, beaten

For the sauce:

2 1/2 teaspoons preserved horse beans with chili or chili sauce

1 teaspoon soy sauce

2 teaspoons sugar

1 teaspoon Chinkiang vinegar or black vinegar

3 tablespoons ketchup

teaspoon Szechwan peppercorns, crushed

3 cups peanut oil

1/2 cup fresh peanuts, skins removed

1 clove garlic, peeled and sliced

1 small knob ginger, peeled and sliced

2 dried red chilies, wash but do not soak and cut into half

1/2 cup white parts of scallions, chopped in diagonal 1/2-in pieces

1 big onion, peeled and cut into wedges

1 teaspoon cornstarch mix with

2 tablespoons water

1 teaspoon sesame oil