1 lb Small shrimp
1/4 c  Peanut oil
1 tb Pale dry sherry
1 ts Fermented black beans
1 ts Chopped garlic
1/4 ts Sugar
1 tb Soy sauce
1/8 ts Black pepper
2    Fine chopped scallions
1 c  Chicken broth
2 tb Cornstarch
2    Lightly beaten eggs

Clean and devein shrimp but leave the tail shell attached. Chop fermented
black beans. Set a 12 inch wok or 10 inch skillet over high heat for 30
seconds. Pour in 2 tablespoon of the oil, swirl about in the pan and heat
for another 30 seconds, turning down the heat to moderate if the oil begins
to smoke. Drop in th shrimp and stir-fry for about 1 minute, or until the
shrimp turn pink. Stir in the sherry, then remove the shrimp mixture to a
plate. Add the remaining 2 tablespoon oil to the pan. Add the fermented
black beans and garlic, and stir for a few seconds, making sure garlic
doesnt burn. Stir in soy sauce, sugar, pepper, scallions and reserved
shrimp, them pour in the chicken stock. Cover the pan and bring the stock
to a boil. Dissolve 2 tablespoon cornstarch in 3 tablespoon of chicken
stock. Add it to the pan. When sauce has thickened and becomes clear, about
30 seconds, pour in the beaten eggs in a slow stream. Meanwhile, with a
large spoon, lifting the contents of the pan gently from the sides so that
the eggs merge with all ingredients without further cooking. Transfer to a
heated plate and serve.