Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  tiger prawn
     1/4           cup  fresh lemon juice
  1                     egg white
  1         tablespoon  cornstarch
  1 3/4           cups  peanut oil
     1/4           cup  sesame oil
     1/2           cup  sliced bamboo shoots
  1                cup  onion
     1/2      teaspoon  ginger
     1/2           cup  chicken stock
  1                cup  green bell pepper
  2          teaspoons  curry powder
  1           teaspoon  sugar
  2        tablespoons  soy sauce
  8             ounces  peas
  8             ounces  peas

Preparation:

combine shrimp and lemon juice-toss to mix well combine egg white and cornstarch-mix well add shrimp and stir to coat evenly combine peanut and sesame oils in a wok place over a moderate flame and heat 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 stock, bell peppers, curry powder, sugar, and soy sauce heat and stir for 5 minutes fold in peas and shrimp heat wine in a saucepan, over a medium flame pour over shrimp-stir once serve hot, with rice

Nutritional Information:

1104 Calories (kcal); 109g Total Fat; (86% calories from fat); 9g Protein; 28g Carbohydrate; 0mg Cholesterol; 805mg Sodium