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