1 lb. shrimp, shelled and deveined
pinch of sea salt
1/4 teaspoon ginger powder
1 teaspoon dry sherry wine
1/4 teaspoon garlic powder
1/2 egg white
1 tablespoon cornstarch
peanut oil, for deep frying
2 tablespoons snow peas
1 whole garlic, pressed
2 oz. unsalted cashews
2 tablespoons oil
1 1/2 teaspoons salt
1 tablespoon dry sherry wine
dash of sugar or honey

In a small saucepan, bring 2 cups water and 1 teaspoon salt to a rapid boil; toss in peas and boil for 3 minutes. Drain immediately.

De-vein and shell shrimp; wash in salted water. Toss shrimp in a medium bowl with ginger and 1 teaspoon dry sherry wine. Sprinkle lightly with garlic powder. Stir in 1/2 of an egg white. Stir in cornstarch.

Heat a wok (or skillet) with 2 tablespoons peanut oil to high heat.

Heat peanut oil in a deep fryer to 280°F. Deep fry quickly (about 45 seconds). Remove shrimp from deep fryer with a slotted spoon and transfer to hot skillet. Sauté shrimp until color changes, then stir in cashews, garlic which has been pressed through a garlic press (or minced and crushed), snow peas, sugar, salt and sherry.

Toss and combine over high heat in wok 1 more minute, then adjust seasonings and serve.

Adapted from "Har Yen Yiu Gar" of the Wah May Restaurant, Fairhaven, Massachusetts.

Submitted by: CM