Chili Fried Shrimp

• 1 lb. shrimp, shelled, deveined and drained
• 1 egg white
• 3 1/2 tsp. cornstarch
• 2 Tbsp. dry white wine
• 6 to 10 dried red chili peppers
• 1 onion, cut up
• 4 Tbsp. lemon juice
• 1/2 c. or more chicken broth
• 2 tsp. sugar
• 1/4 tsp. salt (optional)
• 1 Tbsp. water
• 1 Tbsp. oil

1. Marinate shrimp with egg white, 1 1/2 teaspoons cornstarch and wine.
2. Prepare and hold lemon juice, chicken broth, sugar and salt.
3. Mix and hold 2 teaspoons of cornstarch and water.
4. Heat wok on high for 30 seconds; add oil.
5. When hot, add peppers and onion.
6. Stir-fry until peppers are blackened and aroma escapes. Add shrimp; stir-fry 1 minute until pink.
7. Stir lemon-sugar mixture.
8. Add; stir-fry 1 to 2 minutes more until sugar is dissolved.
9. Stir cornstarch mix; add slowly, stirring rapidly until thick and glossy.
10. Serve in prepared chafing dish.

shrimp, egg, cornstarch, white wine, red chili peppers, onion, lemon juice, chicken broth, sugar, salt, water, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338767 (may not work)