Instructions: For the Shrimp: Combine the wine, salt, egg white, 1 tablespoon of cornstarch and the vegetable oil. Add the shrimp; marinate 30 minutes. Place the remaining cornstarch in a bowl. Add the shrimp; toss well. Place the shrimp in a colander and shake to remove any excess cornstarch.

Heat a wok over high heat then add the peanut oil. Heat to 375 degrees. Drop half the shrimp into the oil and cook until light golden, 2 minutes. Remove with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.

For Assembly: Heat the wok over high heat. Combine the ketchup, chicken broth, sugar, chile sauce, garlic and ginger and add to the wok. Bring to a boil. Add the shrimp; toss to coat. Divide the lettuce among 6 plates and top with the shrimp.

This recipe yields 6 servings.

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