Meanwhile, in a large bowl, combine the pork, shrimp, green onions, garlic, rice wine, ginger, soy sauce, sesame oil, sugar and ¼ teaspoon pepper. Add the cabbage and stir until well-mixed.

Transfer shrimp to prepared rack and keep warm in oven. Return oil to 385 F and repeat frying shrimp in 2 more batches, re-tossing each batch thoroughly with coating mixture before frying.

About 5.9 million pounds of shrimp were landed in North Carolina in 2010, according to the NC Division of Marine Fisheries. Another 5,600 pounds of freshwater prawns were raised here that same year.

Let cool completely in ice bath, about 5 minutes. Peel and devein shrimp, discard shells. Cut shrimp into 1/2-inch pieces (about 2 cups total).