Shrimp with Lobster Sauce

I've been liking this dish ever since
I first tasted this great combination.
The soy sauce is what makes this sing.

Ingredients:
1 1/2 teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
4 tablespoons vegetable oil
2 cloves garlic, minced
1/4 pound ground pork
1 cup water
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1/4 cup cold water
1 egg, beaten

Directions:
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 cooked white rice.