Preparation / Directions:
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
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