Shrimp with Lobster Sauce

In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry.

Add shrimp to the bowl, and toss to coat.

Heat oil in a wok or large skillet over medium-high heat.

Add shrimp, and fry until pink, 3 to 5 minutes.

Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible.

Add garlic to the hot oil, and fry for a few seconds, then add the ground pork.

Cook, stirring constantly until pork is no longer pink.

Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork.

Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes.

Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water.

Pour into the pan with the pork, and also return shrimp to the pan.

Return to a simmer, and quickly stir while drizzling in the beaten egg.

Serve hot over rice.