Makes 2 servings.

1 lb. (454 grams) sm. shrimp
1 egg white
1 1/2 tbsp. cornstarch
1/4 c. canned bamboo shoots, finely diced
1/2 c. scallions, both green & white parts, finely chopped
1/4 c. hot green pepper, chopped
1 tsp. hot red pepper flakes
1 lg. clove garlic, minced
1 tbsp. freshly grated ginger root
1/2 c. chicken broth
5 tbsp. tomato puree
1/2 tsp. soy sauce
2 tbsp. dry sherry
1/2 tsp. sesame oil
2 c. + 2 tbsp. peanut oil
Salt

Clean, shell and devein shrimp. Rinse in cold water and pat dry with towels. In a medium sized mixing bowl, beat egg white lightly. Beat in cornstarch. Add shrimp and stir to coat with mixture. Let stand 5 hours.

In a small bowl, combine bamboo shoots, scallions, green pepper, pepper flakes, garlic and ginger. Set aside.

In another bowl, blend broth, tomato puree, soy sauce, sherry and sesame oil. Set aside.

Have ready a small deep-dish fryer and a wok or skillet.

Heat 2 cups peanut oil to medium hot in deep-dish fryer.

Place shrimp in a sieve and lower them into the oil. Cook without browning, about 1 minute, and lift sieve from oil.

Heat 2 tablespoons peanut oil in wok, over high heat, and add shrimp and the bamboo shoot mixture. Cook quickly, stirring constantly. Add tomato puree and cook quickly until shrimp are coated and piping hot.

Add salt to taste and serve immediately.