1 lb. med. or lg. fresh or frozen shrimp
1 tbsp. salt
1 tsp. cornstarch
1 egg white
2 tsp. curry powder
1/4 tsp. chili powder
1 clove fresh garlic, smashed
1/2 tsp. finely chopped ginger root
1/4 lb. fresh Chinese pea pods (snow peas)

Peel and devein shrimp. Toss shrimp with 1 tablespoon salt and marinate for 30 minutes. Place shrimp in a drain basket and rinse shrimp under running cold water for 1 minute. Drain and dry shrimp with paper towel. Add cornstarch and egg white to shrimp; mix well.

Heat oil in a 10-inch skillet or wok; stir in ginger and garlic, then curry and chili powder. Add shrimp; stir fry until shrimp are pink. Remove shrimp from skillet. Add oil to skillet; stir in pea pods; add salt to taste. Stir in shrimp for 1/2 minute. Garnish with green onion and serve cooked with rice, if desired.