---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Shrimp With Peas
 Categories: Chinese, Seafood, Main dish
      Yield: 4 servings
 
      1 lb Small prawns shelled, devein        2 T  Minced ginger root
      2 T  Rice wine + 2 t. rice wine          2 t  Minced garlic
      3 T  Cornstarch                      1 1/2 t  Chili sauce (chinese)
      1 ea Large egg                           1 T  Sugar
      4 T  Peanut oil                        1/4 t  Salt
    1/3 c  Catsup                            1/2 c  Frozen peas, thawed
      1 T  Soy sauce                           2 t  Rice vinegar
    1/2 c  Cold water                        1/3 c  Green onions, chopped white
      2 c  Vegetable oil                  
 
  Note: if small shrimp are not available medium or large shrimp can be used
  cut crosswise into 1 inch lengths after cleaning.
  
  1. Combine shrimp and 2 t. rice wine in medium bowl. Sprinkle with 2 T
  cornstarch, stir to mix well. Beat egg white very lightly in small bowl;
  stir into shrimp mixture. Stir in 1 T peanut oil; refrigerate, covered 1
  to 2 hours.
  
  2. Mix catsup, 2 T rice wine and the soy sauce in a small bowl. Mix 1 T
  constarch and cold water in a cup until smooth. (Double if extra sauce is
  desired for rice).
  
  3. Heat wok over high heat 30 sec.; add veg oil and heat over medium heat
  to 275. (Velvet only 1/3 of shrimp at a time) Stir shrimp before adding to
  wok. After adding to oil stir gently to separate. Cook shrimp until they
  are just pinkish white outside but still raw in the center, 20 to 30
  seconds. Remove shrimp to strainer and drain on paper towelling. Reheat
  oil to 275 and repeat with remaining shrimp.
  Remove oil from wok and wipe clean.
  
  4. Heat wok over high heat 15 sec; add 2 T peanut oil and heat until hot,
  about 30 sec. Reduce heat to medium, stir-fry ginger and garlic 15 sec.
  Stir in chili sauce. Stir fry 5 sec. Increase heat to high. Stir catsup
  mixture, the sugar and the salt; cook and stir 15 seconds.
  
  5. Add peas, shrimp, and onions to wok; cook and stir 30 seconds. Stir
  constarch mixture and add to wok, pouring it around edge of liquid in wok.
  Cook, stir, and fold mixture until sauce thickens and coats shrimp evenly,
  30 to 40 seconds. Drizzle with vinegar and 1 T peanut oil stir 3 to 4
  times. Serve immediately.
 
-----