1 lb. shrimp
dash of salt
dash of ginger powder
1 tsp. cooking wine
1/2 egg white

Clean and shell shrimp. Remove black veins from shrimp. Wash in salted water. Drain. Season with ginger and wine. Mix with egg white.

Mix with cornstarch. Deep fry quickly in oil (280 degrees F.) Heat 2 tbsp. oil in another pan. Saute shrimp until color changes.

Peas:

1 tbsp. cornstarch
oil for frying
2 tbsp. green peas
2 tbsp. oil

Seasonings:

1/2 tsp. salt
1 tbsp. cooking wine
dash of sugar
dash of Monosodium Glutamate (MSG)

Parboil fresh peas in salted water.

Add seasonings and green peas to shrimp.

Serve hot.

Submitted by: CM