Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  tiger prawn
     1/4           cup  fresh lemon juice
  1                     egg white
  1           teaspoon  cornstarch
  2               cups  peanut oil
     1/2           cup  bamboo shoots
  1                cup  onion
     1/2      teaspoon  fresh ginger root
     1/2           cup  chicken stock
  1                cup  green bell pepper
  2          teaspoons  hot curry powder
  1           teaspoon  sugar
  2          teaspoons  soy sauce
  8             ounces  petite pea
  2          teaspoons  rice wine

Preparation:

combine shrimp and lemon juice-toss to mix well stir together egg white and cornstarch add shrimp and stir to coat evenly heat oil to 375 degrees add shrimp and fry for 2-3 minutes, until golden remove with a slotted spoon drain on a cooling rack and blot with paper towels heat 2 tablespoons oil in another wok, over a moderate flame add bamboo shoots and onions stir-fry for 1 minute add ginger and stir-fry for 30 seconds add chicken broth, bell peppers, curry powder, sugar, and soy sauce heat and stir for 5 minutes fold in peas and shrimp heat wine or sherry in a saucepan pour over shrimp, stir once arrange onto a serving platter garnish as desired serve hot, with rice

Nutritional Information:

1007 Calories (kcal); 108g Total Fat; (94% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 457mg Sodium