Cantonese Stir-fried Lover's Shrimp

Shrimp with two different flavors, divided in half on a serving platter, makes a striking presentation and can be very romantic.

• Ready In: 30 mins
• Serves: 4-5

Ingredients

• For marinade

• 1⁄2 teaspoon salt
• 1  tablespoon rice wine or 1  tablespoon sherry wine
• 1  egg white
• 1  tablespoon cornstarch

• For seasoning sauce

• 1⁄2 teaspoon salt
• 1  tablespoon rice wine or 1  tablespoon sherry wine
• 1  teaspoon  sesame oil

• For the rest of dish

• 1  lb shrimp, peeled and deveined
• 1⁄2 lb fresh snow pea
• 3  scallions, cut into 1/4 ",lengths
• 1⁄2 tablespoon  minced fresh ginger
• 3  tablespoons ketchup
•  peanut oil

Directions

1. Peel and devein shrimps if necessary; rinse and drain.
2. Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes.
3. Prepare seasoning sauce in a small bowl and set aside.
4. Trim ends off snow peas; parboil and set aside.
5. Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender.
6. Season with salt, and place in the center of serving platter.
7. Heat 8 tbsp oil in wok; add shrimp and stir-fry until shrimp change color and curl; remove shrimp with a strainer; drain shrimp and set aside.
8. Drain all oil from wok except 1 tbsp ;stir-fry chopped scallions and minced ginger for a few seconds until fragrance is released; then stir in shrimp.
9. Pour in seasoning sauce, stirring thoroughly.
10. Remove half of shrimp and place them to one side of the platter.
11. Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly.
12. Remove those shrimp, placing them on the other side of the platter.
13. (optional: add 1 1/2 tsp. chile paste to the ketchup to go on one side for a spicy contrast) Serve hot with steamed rice.