Sauteed Shrimp with Hot Sauce

To make this Szechwan dish, the ingredients and methods are as follows:

1. Clean and dry 3/2 lb. peeled raw shrimp, then marinate in egg white, wine, salt and cornstarch mixture for an hour.

2. Deep fry shrimp in oil of about 320°. When the shrimp turns white, remove and drain off oil from pan.

3. Put back 2 T. oil in pan, and stir fry 2 T. chopped green onion and 1 T. chopped ginger, add 2 T. tomato catsup, and 1 T. hot pepper paste, stir quickly. Then add half a cup of soup stock, 1/2t. salt and 1/2t. sugar.

4. After the mixture starts to boil, add cornstarch paste, fried shrimp and chopped green onion. Stir thoroughly, sprinkle on sesame oil. Pour on a plate and decorate shrimp with green vegetables.

The same method can be used for slices of chicken or fish.