Instructions: 1. Shell and devein shrimp. Cut onion in half; then slice thin.

2. Blend cornstarch, water, sugar and pepper to a paste.

3. Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry; stir-fry until pinkish (about 1 minute more), then remove.

Clean and dry the pan.

4. Add curry powder; stir in 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more).

5. Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onion softens.

6. Stir in cornstarch paste to thicken and serve at once.

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