Instructions: 1. Shell and devein shrimp. Sprinkle with sherrt and let stand 10 to 15 minutes, turning occasionally.

2. Cut bean curd in 1-inch cubes. Cut scallion in 1/2-inch sections. Crush garlic. Meanwhile heat oil.

3. Add bean curd cubes to oil, several at a time, and deep-fry until golden. Drain on paper toweling.

4. Heat remaining oil. Add salt, then garlic and scallions; stir-fry a few times. Add shrimp and stir-fry until pinkish.

5. Quickly stir in soy sauce and sugar to blend; then cook, covered, 1 to 2 minutes over medium heat.

6. Return bean curd, stirring gently, only to heat through. Serve at once.

VARIATIONS:
1. For the bean curd, substitute 4 slices slightly stale white bread.

(Remove crusts, cut in cubes, then deep-fry until golden.)

2. In step 5, omit the soy sauce. Add 3 tablespoons catsup and a pinch of salt with the sugar. Stir-fry with the shrimp 2 minutes; then pick up step 6.

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