Shrimp In Lobster Sauce Recipe

This is one of my favorite meals when we go out. I found this recipe and tweeked it to taste more like I was used to. It is real tasty. Serve with steamed rice and an eggroll.
Prep:20m Cook:15m Servings:4

Ingredients
1 lb Medium shrimp completely shelled,
tails removed, cleaned and blotted dry
1 ts Finely chopped ginger root
2 Scallions, finely chopped
1 1/2 tb Thin soy sauce
2 tb Chinese rice wine
=OR=- Dry sherry
1/4 ts Sugar
1 pinch Salt
1/2 c Chicken broth
1 tb Cornstarch, dissolved in
2 tb Chicken broth, (cold)
1 Egg, beaten with
2 tb Coarsely chopped garlic
--------- MARINADE ---------
1 Egg white, lightly beaten
1 ts Cornstarch
1 1/2 c Peanut oil for deep-frying
--------- SAUCE ---------
1/2 lb Pork, coarsely ground
2 tb Peanut oil
1 1/2 tb Chinese fermented black beans
2 ts Sesame oil

Directions
1-.Marinade the shrimp in the egg white and cornstarch for 20 minutes in the refrigerator.
2-.Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F).
3-.Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque.
4-.Remove them from the wok.
5-.Brown the ground pork in 2 tablespoons of oil.
6-.Add the rest of the sauce ingredients.
7-.Bring them to a boil and add the cornstarch to thicken the sauce lightly.
8-.Turn off the heat.
9-.Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.
10-.Stir in the cooked shrimp to coat them with the sauce.