Summary

Ingredients

• 16 shrimp (s), peeled
• 1 teaspoon ginger, freshly grated
• 1 clove garlic, crushed
• 2 spring onions, cut into rings
• 2 tablespoon rice wine or sherry
• 2 teaspoons oil (sesame oil)
• 1 tablespoon soy sauce, light

For the dough:

• 4 egg whites
• 4 tablespoon cornstarch
• 2 tablespoon flour

For the sauce:

• 2 tablespoon tomato paste
• 3 tablespoon vinegar (white wine vinegar)
• 4 teaspoon soy sauce, light
• 2 tablespoon lemon juice
• 3 tablespoon sugar
• 1 bell pepper (s), green, pitted and cut into thin strips
• 0.5 teaspoon ½ chili sauce
• 300 ml vegetable stock
• 2 teaspoons cornstarch
• Oil, for deep-frying
• 1 spring onion (s) in strips for garnish

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Instructions

1. Remove the intestines, put shrimp in a bowl. Mix in the ingredients mentioned above. Marinate for 30 minutes.
2. For the dough, beat the egg whites until stiff. Fold in the flour and cornstarch and stir to form a dough.
3. Put all the ingredients for the sauce in a saucepan and bring to the boil. Simmer over a low heat for 10 minutes. Remove the prawns from the marinade and dip in the batter.
4. Heat the oil and deep-fry the prawns for 3-4 minutes. Garnish and serve with the sauce.