2 tablespoons American-style
barbecue sauce or satay sauce
1 small red bell pepper, seeded
and cut into thin slices
1/2 cup brandy, if desired
shells from shrimp. Cut each shrimp down the back using point of
small sharp knife. Remove vein. Rinse shrimp and pat dry with paper
Combine egg white, cornstarch and salt in bowl. Mix well.
Mix in shrimp. Let stand 1 hour.
Heat oil in wok over medium-high
heat until it reaches 375 degrees F. Add shrimp, one at a time,
to oil (cook only half at a time). Fry until golden, about 2 minutes.
Drain on absorbent paper.
Remove all but 2 tablespoons of
the oil from wok. Stir fry onions, curry powder, sugar and chili
powder in the oil 2 minutes.
Add shrimp. Stir fry 1 minute.
cream and barbecue sauce. Cook and stir 1 minute.
Mix in red pepper.
Remove from heat.
Arrange shrimp on serving platter and spoon
sauce over shrimp. If desired, heat brandy in small saucepan just
until warm and pour into small metal bowl. Place bowl on serving
plate with shrimp. Carefully ignite brandy using long wooden match.
Hold shrimp over flame for a few seconds.