Slice the shrimp lengthwise in half,
rinse in cold water, and pat dry. Combine the lime juice, soy
sauce, flour, cornstarch, baking soda, and egg in a bowl and mix
well. Add the shrimp, cover with plastic wrap and refrigerate
for at least an hour. Mix together the scallions, ginger,
chilies, and garlic in a small bowl and set aside. Mix together
the Sauce ingredients in another small bowl and set aside.
Heat 2 cups of oil to 350ºF in a wok
or deep frying pan. Add half the shrimp and stir briskly until
the shrimp turn whitish-pink, 3 to 4 mins. Remove to drain on
paper towels. Cook the rest of the shrimp in the same manner.
Remove all but 2 tbsp of oil from
the wok, add the scallion mixture and stir at high heat until it
begins to color. Add the sauce ingredients and stir until the
mixture bubbles. Return the shrimp to the wok and stir to coat
with the sauce for a minute or two.
Transfer to a holding container
and keep warm.
Heat 2 tbsp of oil in the wok,
add the sherry, soy sauce, and sugar and stir to heat through.
Add the greens/spinach mixture and stir briskly at high heat
just until wilted. Remove from the heat, fold in cilantro/basil
and transfer to serving platter.
Place the shrimp on the
greens and garnish with mango and carambola slices.