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SAUCE:
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1. First prepare the sauce in the following way: Combine the cornstarch and cold water in a small saucepan and stir until the cornstarch dissolves.
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2. Add the vinegar, brown sugar and 1½ teaspoons of salt and, stirring constantly, cook over moderate heat until the sauce comes to a boil and thickens.
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3. Remove the pan from the heat and cover to keep the sauce warm.
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SHRIMP:
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1. Carefully shell the shrimp, but leave the last shell segment and the tail attached. With a small, sharp knife, devein and partially butterfly the shrimp by making a deep incision along their outer curves and lifting out the black or white intestinal vein with the point of the knife.
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2. Wash the shrimp under cold water and pat them dry with paper towels. Sprinkle them inside and out with the salt and a few grin dings of pepper.
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3. Preheat the oven to the lowest point and line a large, shallow baking pan with paper towels. Set the pan in the middle of the oven.
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4. In a deep bowl, combine the flour, 1 cup of warm water and 1 table-spoon of the vegetable oil, stirring until the ingredients form a smooth, creamy batter. Do not beat or overstir.
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5. With a wire whisk or a rotary or electric beater, beat the egg white until it is stiff enough to form unwavering peaks on the beater when it is lifted from the bowl. Then, with a rubber spatula, gently but thoroughly fold the white into the batter.
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6. Pour vegetable oil to a depth of ½ inch into a 10- to 12-inch skillet and heat the oil over high heat until a light haze forms above it. With tongs or a slotted spoon, immerse one shrimp at a time in the batter to coat it thickly and drop it immediately into the hot oil.
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7. Fry the shrimp 3 or 4 at a time, turning them once, for about 2 or 3 minutes, or until they are golden brown and crisp on both sides. As they brown, transfer them to the lined baking pan to keep warm.
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8. To serve, arrange the shrimp on a heated platter. Warm the sauce briefly if it has cooled, and serve it in a small bowl or sauceboat.
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