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Ingredients :
225 g shrimps
1/2 cup green peas
2 scallions, white parts only, chopped
finely
1 egg white
1 1/2 tablespoons cornstarch
1/2 tablespoon rice wine
1/2 teaspoon salt
6 tablespoons chicken stock
Oil for deep-frying
Salt to taste
Method :
Parboil the peas for 3 minutes, drain and
rinse in cold water to keep the bright green color. Shell the shrimps
and remove the head but leave the tail intact. Marinate the shrimps with
egg white, 1/2 teaspoon cornstarch and 1/2 teaspoon of salt. Heat a wok
with the oil and deep-fry the shrimps for about 1 minute. Stir to keep
them separated, remove and drain. Pour off the excess fat. Add the stock, salt
to taste, rice
wine or sherry, cornstarch and onions. Bring it to the boil. Stir to make a thick
smooth gravy. Add the shrimps and peas. Blend well and serve hot
with steamed white rice.
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