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 Shell and devein the prawns
. Wash and drain. Cut diagonally
into 1/4 inch slices .
- Mix together 1/4 tsp. of the
MSG(optional), 1 1/2 tsp. of the
rice wine, the salt, egg white,
and all but 1 tsp. of the cornstarch.
Add the prawns and coat well.
Let marinate.
- Drop the bamboo shoot slices
into boiling water to cover for
about 30 seconds. Drain well and
cut into 1/4 inch slices, set
aside.
- Make a sauce by mixing together
the soy sauce, the remaining rice
wine, the shredded scallions,
the garlic shoots, the ginger,
the bamboo shoots, and remaining
cornstarch with 1 tsp. water.
- Heat the oil in a wok over high
heat to 350oF (170oC),
or until a piece of scallion green
or ginger sizzles noisily and
moves around quickly when tossed
into the oil. Add the prawn slices,
stir with chopsticks, and immediately
remove from the oil. Drain well.
- Pour the oil out of the wok,
leaving only enough to cover the
bottom. Add the prawn slices.
Stir the sauce and add. Cook,
stirring, until thickened. Sprinkle
with sesame oil . Remove and serve.
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