Jasmine’s Dragon on the Snow A P P E T I Z E R

1 tablespoon egg white
2 teaspoons cornstarch
1/3 teaspoon salt
1/2 pound medium
tiger shrimp, shelled
and deveined
1 large sheet of rice paper
or rice noodles
Sesame oil
Salt
1 cup vegetable oil
3 tablespoons ketchup
1/2 tablespoon chili oil
1 tablespoon wine
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup water
2 teaspoons cornstarch
1/4 teaspoon sesame oil
1/2 tablespoon chopped garlic
1 teaspoon chopped ginger
1 tablespoon chopped
green onion

1. Combine egg white, cornstarch and salt in a
bowl; add shrimp and toss to coat thoroughly.
Refrigerate for at least 20 minutes.
2. Cut the fresh rice paper into strips; rinse
with hot water for 3 seconds. Drain and mix
with a little sesame oil and salt. Arrange on
a serving plate.
3. Heat oil in a large skillet or wok to 320°F.
Fry the shrimp for about 15 seconds. Remove
the shrimp and all but 1 tablespoon of the oil
from the skillet or wok.
4. Combine ketchup, chili oil, wine, salt, sugar,
water, cornstarch and sesame oil in a small
bowl to make a paste.
5. Heat oil over high heat, then stir-fry garlic,
ginger and green onion.
6. Stir ketchup mixture into garlic-ginger mixture
until the sauce boils; add shrimp and stir-fry
until thoroughly hot and coated with sauce.
Remove to a platter. Place shrimp on rice paper
strips. Makes 4 servings