In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside.
In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside.
Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve.