Instructions: Wash the shrimp thoroughly under cold running water and pat dry with paper towels.

In a wok, heat the groundnut oil to moderately hot. Add the shrimp and cook for 30 seconds. Drain and transfer to a plate.

Pour off the oil from the wok; wipe out the wok with paper towels. Add enough oil to coat the wok, and heat to almost smoking. Add the ginger, bamboo shoots and the scallions and stir-fry for 20 seconds.

Return the shrimp and add the snow peas and toss over high heat to combine well. Add the salt and the chicken broth and bring to a fast boil. Boil for 1 1/2 minutes.

Stir in the thickening and cook until smooth. Add the rice wine and the sesame oil. Transfer the contents from the wok to a large serving plate.

This recipe yields 6 to 8 servings.

Comments: People all over China enjoy jumbo shrimp (king prawns), making them a food for celebrations. The word for shrimp, har, has the same sound as the word for "laughter." Thus the Chinese link the eating of shrimp with happiness. A special shrimp dish is always a feature of Chinese New Year dinners.

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