Preparation:
Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes.
Heat 1 tbs of the oil in a small saucepan. Add the garlic and dried shrimp, if using, and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake, and half of the chopped tomatoes.
Reduce the heat to medium and cook, stirring, for 3 minutes Add the stock, salt, white pepper and the cornstarch mixture, bring to a boil and cook, stirring occasionally, for 20 minutes, or until the liquid is reduced by half. Strain through a fine sieve; set aside.
Heat the remaining 2 tbs oil in a large skillet until hot but not smoking. Add the shrimp and marinade, and stir-fry until half-cooked, about 1 to 2 minutes Remove the shrimp with a slotted spoon; set aside. Add remaining tomatoes, corn, red bell pepper, jalapeno and ginger to the skillet.
Cook, stirring occasionally, for 2 minutes Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat until ingredients are heated through and shrimp are cooked, about 3 minutes Add chopped scallions, toss and serve immediately. |
