1 lb. shrimp (31 to 35 size)

MARINADE:

1 egg yolk
1 clove garlic, smashed & minced
2 tbsp. wine, dry sherry or sake
1 tbsp. cornstarch
2 tsp. sesame oil
1 tsp. sugar
1 tsp. minced ginger or 1 tsp. ginger juice
1/4 tsp. salt
1/8 tsp. pepper
1 lg. sweet red pepper, thinly sliced
1 tbsp. vegetable oil for sauteing sliced pepper

SAUCE:

1/2 c. chicken stock
1 tsp. sugar
1 egg white, beaten
1 tsp. minced ginger
1 tbsp. oyster sauce

THICKENER:

1 tbsp. cornstarch mixed with
2 tbsp. tap water
1/4 tsp. soy sauce

De-vein and remove appendages from shrimp, but leave shells on. Place shrimp in marinade and chill for at least 1 hour. Steam shrimp and marinade for about 6 minutes. Stir-fry thinly sliced red peppers in the 1 tablespoon vegetable oil for 1 minute. Add heated marinade only, and not the shrimp yet, sauce ingredients and thickener. Heat for an additional minute. Pour over shrimp and serve hot.