Cantonese Stir-Fried Lover'S Shrimp

• For marinade
• 1/2 teaspoon salt
• 1 tablespoon rice wine or 1 tablespoon sherry wine
• 1 egg white
• 1 tablespoon cornstarch
• For seasoning sauce
• 1/2 teaspoon salt
• 1 tablespoon rice wine or 1 tablespoon sherry wine
• 1 teaspoon sesame oil
• For the rest of dish
• 1 lb shrimp, peeled and deveined
• 1/2 lb fresh snow pea
• 3 scallions, cut into 1/4 ",lengths
• 1/2 tablespoon minced fresh ginger
• 3 tablespoons ketchup
• peanut oil

1. Peel and devein shrimps if necessary; rinse and drain.
2. Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes.
3. Prepare seasoning sauce in a small bowl and set aside.
4. Trim ends off snow peas; parboil and set aside.
5. Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender.
6. Season with salt, and place in the center of serving platter.
7. Heat 8 tbsp oil in wok; add shrimp and stir-fry until shrimp change color and curl; remove shrimp with a strainer; drain shrimp and set aside.
8. Drain all oil from wok except 1 tbsp ;stir-fry chopped scallions and minced ginger for a few seconds until fragrance is released; then stir in shrimp.
9. Pour in seasoning sauce, stirring thoroughly.
10. Remove half of shrimp and place them to one side of the platter.
11. Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly.
12. Remove those shrimp, placing them on the other side of the platter.
13. (optional: add 1 1/2 tsp. chile paste to the ketchup to go on one side for a spicy contrast) Serve hot with steamed rice.

marinade, salt, rice wine, egg, cornstarch, sauce, salt, rice wine, sesame oil, dish, shrimp, fresh snow pea, scallions, fresh ginger, ketchup, peanut oil

Taken from www.food.com/recipe/cantonese-stir-fried-lovers-shrimp-27384 (may not work)