1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 tablespoons peanut or vegetable oil, divided
1/3 cup chicken broth
1 tablespoon Shaoxing rice wine or dry sherry
1/8 teaspoon ground white pepper
3 slices ginger, smashed
3 scallions, halved lengthwise and cut into (2-inch) sections
1/2 cup frozen peas, thawed
In a large strainer, rinse shrimp. Sprinkle 1 teaspoon of salt over shrimp,
then stir in a vigorous circular motion for about 1 minute.
Rinse shrimp under cold water, then shake out excess water. Sprinkle 1 more teaspoon
of salt over shrimp and repeat stirring and rinsing process. After shrimp have
been thoroughly rinsed, set on several sheets of paper towels. With more paper
towels, pat shrimp dry.
In a medium bowl, combine shrimp, egg white
and 1 tablespoon of cornstarch. Stir until cornstarch is totally dissolved and
no clumps are visible. Put shrimp mixture uncovered in refrigerator for 1 hour.
In a 3-quart saucepan over high heat, bring 11/2 quarts water to a boil.
Add 1 tablespoon of oil to boiling water. Reduce heat to low. When water is
barely simmering, carefully add shrimp, gently stirring so they do not clump
together. Cook for 1 minute, or until shrimp just turn pink but are not cooked
Carefully drain shrimp, shaking strainer to remove any excess water.
In a small bowl combine broth, rice wine, remaining 1/2
teaspoon cornstarch and pepper. Set aside.
Heat a (14-inch)
flat-bottom wok or (12-inch) skillet over high until a bead of water vaporizes
within 1 to 2 seconds of contact. Swirl in remaining 1 tablespoon of oil, add
ginger and scallions. Stir-fry for 10 seconds, or until fragrant.
Add shrimp and peas, then sprinkle on remaining 1/4 teaspoon of salt. Stir broth
mixture to recombine, then swirl it into wok. Stir-fry for 1 to 2 minutes, or
until shrimp are just cooked and sauce just clings to shrimp.