Velvet the shrimp (see Velveting Chicken) in 1½ cups oil at a moderate temperature (325 degrees). Or, to simplify, stir-fry them in 3 tablespoons of oil just until they turn opaque. Remove them from the wok.
Brown the ground pork in 2 tablespoons of oil.
Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly.
Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.
Stir in the cooked shrimp to coat them with the sauce.
Suggested Beverage: Chardonnay or light, chilled red wine
Marinate the shrimp for 20 minutes in the refrigerator.