Sum Choi's Crispy Cold Garlic Shrimp

2 Bunches Choi Sum

1 lb Whole Shrimp

1 c Corn Starch

1 T Garlic Salt or Powder

1 T Onion Powder

Pinch of Black Pepper

10 Cloves of Garlic

1 stick of Butter or Margarine

SAUCE:

1 T Ko Chu Jung

1 T Oyster

1 T shoyu

2 T Sugar

1 T Vinegar

Combine corn starch, garlic salt or powder, onion powder, and black pepper.  Pat shrimp dry and roll into powder mixture then refrigerate for 3 to 4 hours.  Deep fry shrimp till golden brown.  Saute garlic in butter.  Set 1 T aside to combine with sauce.  Stir-fry choi sum in remaining garlic butter sauce.  Compine 1 T of garlic butter with "sauce" ingredients.  Set shrimp on bed of stir-fried choi sum and drizzle sauce mixture.