1 pound large shrimp (21 to 25 shrimp per pound), peeled
1 egg white
1/4 cup cornstarch
1 to 2 tablespoons water
2 cups plus 1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons black soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and finely minced
2 tablespoons finely minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste, or to taste and tolerance
1/2 cup sliced fresh water chestnuts, optional
1 tablespoons cornstarch mixed with 3 tablespoons cold water
1/2 cup sliced scallions, on the diagonal in 1/2-inch pieces
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