Instructions: 1. Thaw shrimp. Add salt and water and let stand a few minutes. Meanwhile mince scallion. Drain shrimp, then rinse several times with fresh water.

Drain again and blot dry with paper toweling.

2. Mince ginger root; then combine with cornstarch, salt and egg white. Add to shrimp and toss to coat.

3. Parboil peas.

4. Blend remaining cornstarch and cold stock to a paste.

5. Heat oil. Add shrimp and stir-fry until they turn white (1 to 2 minutes).

6. Add sherry and peas; stir-fry 1/2 minute more. Then stir in cornstarch paste to thicken, and serve at once.

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