When all of the shrimp has JUST turned pink, quickly dump in the sauce mixture, mix it in very well, and take the skillet off the heat. Then mix enough water into your corn starch - which you intelligently set aside so you?d be ready - to completely liquefy it. Pour this into your skillet and mix it in fast. If you take too long to stir it in it will get clumpy and gooey.
This is when you need to pour in the sauce:
  
 
 Step 12:

And this is after it?s all done:

Put it in a bowl like I did. That?s it for a while. Relax ? let the mixture cool enough to handle because the next part is very hands-on.

If you have a fryer, set it to 375 degrees F (190 C) and allow it to pre-heat. If you want to deep fry this in a pot, heat your oil in a heavy-bottomed dutch oven. You will need a candy/oil thermometer, and you will need to make sure it doesn?t get too hot or too cold. This method is pretty dangerous if you don?t know what you?re doing, and I don?t suggest it if you?ve never done it before. Plenty of people have burned their houses down with frying mistakes. See the bottom of this page for frying alternatives. If you want to deep fry them though, buy a proper fryer. Keeping an eye on your oil temperature is a pain.