Crystal Shrimp Tak Lee Chung, Fortune Garden

• 10 jumbo shrimp, shelled, deveined, washed and dried
• 1 egg white, beaten
• Salt to taste if desired
• White pepper to taste
• 1 teaspoon dry white wine
• 1 1/2 teaspoons cornstarch
• 3 1/2 cups peanut oil
• 1 tablespoon shredded ginger
• 1 1/2 tablespoons shredded sweet red pepper
• 1 tablespoon shredded scallions
• 4 tablespoons sugar
• 4 tablespoons white vinegar
• 5 tablespoons chicken broth
• 4 tablespoons dry white wine
• 1/2 teaspoon light soy sauce
• 1/4 teaspoon salt
• Pinch of white pepper
• 1 teaspoon cornstarch
• White portion of 1 scallion, thinly sliced
• 1 thin slice of fresh ginger, cut into 5 or 6 pieces
• Sprigs of coriander for garnish

1. Marinate shrimp in egg white, salt, pepper, wine and cornstarch for 1 to 2 hours.
2. Combine all sauce ingredients, mix thoroughly and set aside.
3. Heat wok over high heat for about 40 seconds; add peanut oil.
4. When wisp of white smoke appears, add shrimp and stir-fry until they become pink and curl up.
5. Remove from heat; drain shrimp.
6. Drain oil from wok.
7. Place wok back over high heat for 40 seconds or until residue of oil is hot.
8. Add ginger, red pepper and scallions and stir-fry for 30 seconds to 1 minute.
9. Add shrimp and mix thoroughly.
10. Add sauce and stir all ingredients together until shrimp are coated.
11. Remove from wok, garnish and serve.

jumbo shrimp, egg, salt, white pepper, white wine, cornstarch, peanut oil, ginger, sweet red pepper, scallions, sugar, white vinegar, chicken broth, white wine, soy sauce, salt, white pepper, cornstarch, white portion, thin slice, coriander

Taken from cooking.nytimes.com/recipes/5836 (may not work)