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1
Combine the shrimp, vodka and egg white in a medium bowl.
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2
Mix well and refrigerate for 30 min.
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3
Heat 1 tablespoon of the oil in a small saucepan.
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4
Add the garlic and dried shrimp, if using, and cook over high heat until the ingredients release their flavor, about 1 minute.
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5
Add the reserved shrimp shells, sake, and half of the chopped tomatoes.
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6
Reduce the heat to medium and cook, stirring, for 3 min.
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7
Add the stock, salt, white pepper and the cornstarch mixture, bring to a boil and cook, stirring occasionally, for 20 min., or until the liquid is reduced by half.
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8
Strain through a fine sieve; set aside.
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9
Heat the remaining 2 tablespoon oil in a large skillet until hot but not smoking.
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10
Add the shrimp and marinade, and stir-fry until half-cooked, about 1 to 2 min.
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11
Remove the shrimp with a slotted spoon; set aside.
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12
Add remaining tomatoes, corn, red bell pepper, jalapeno and ginger to the skillet.
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13
Cook, stirring occasionally, for 2 min.
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14
Return shrimp and reserved sauce to the skillet.
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15
Stir-fry over medium heat until ingredients are heated through and shrimp are cooked, about 3 min.
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16
Add chopped scallions, toss and serve immediately.
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17
SAUTEED SHRIMP WITH CORN IN SPICY WINE
