Spicy Shrimp With Snow Peas

• 1 pound medium shrimp
• 2 teaspoons coarse salt
• 1 teaspoon cornstarch
• 1 egg white
• 1 teaspoon chili paste with garlic (see note)
• 1 tablespoon sesame oil
• 2 tablespoons dry sherry
• 1/4 cup chicken stock
• 2 cups peanut oil
• 4 scallions, chopped
• 1 clove garlic, minced
• 2 tablespoons fresh ginger, minced
• 1/2 pound snow peas, strings removed

1. Shell the shrimp, rinse them and place them in a bowl.
2. Sprinkle with the coarse salt and add cold water to cover.
3. Leave them for at least five minutes.
4. Mix the cornstarch with one tablespoon water until smooth.
5. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
6. Rinse the shrimp, drain them well and coat them with the egg white.
7. Leave them to marinate for 10 to 15 minutes.
8. Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl.
9. Mix well and set aside.
10. Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it.
11. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque.
12. Stir with a fork or chopsticks to prevent them from sticking together.
13. Be very careful not to overcook.
14. Remove with a slotted spoon and drain the shrimp on paper towels.
15. (The oil can be reused twice only, with seafood.)
16. Pour off all but a tablespoon oil.
17. Stir-fry the scallions, garlic and ginger for one minute.
18. Add the snow peas and fry for about 30 seconds.
19. Add the chili paste-sherry mixture and stir well.
20. Add the shrimp, just long enough to heat through.
21. Serve immediately.

shrimp, coarse salt, cornstarch, egg, chili paste with garlic, sesame oil, sherry, chicken stock, peanut oil, scallions, clove garlic, fresh ginger, snow peas

Taken from cooking.nytimes.com/recipes/10665 (may not work)