Ingredients
3
tablespoons hoisin sauce
1
tablespoon dry sherry
1
teaspoon sugar
1/2
to 1 teaspoon chili paste
1
egg white
1
tablespoon cornstarch
3/4
lb. shelled, deveined, uncooked medium shrimp
1
tablespoon oil
1/2
teaspoon grated gingerroot
1
garlic clove, minced
1/4
cup dry-roasted salted peanuts
Preparation
In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.
In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat.
Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture; cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.
