1 lb Large shrimp, peeled and
-deveined, shells
Reserved
2 tb Vodka
1    Lalrge egg white, lightly
-beaten
3 tb Corn oil
5    Garlic oils, minced
1 tb Soaked, minced dried shrimp
-(optional)
1/4 c  Sake
3 lg Plum tomatoes, peeled and
-finely chopped
1 1/2 c  Chicken or shrimp stock
1 ts Coarse or kosher salt
1/2 ts Freshly ground white pepper
1 ts Cornstarch, mixed with 1 T.
-water
1/2 c  Fresh corn kernels,
-preferably white (or use
Thawed frozen corn)
1/4 c  Finely chopped red bell
-pepper
1 lg Jalapeno chili, minced
1 tb Peeled, grated fresh ginger
-root
3    Scallions, finely chopped
Combine the shrimp, vodka
-and egg white in

a medium bowl.Mix well and refrigerate for 30 min. Heat 1 T. 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 min. Add the stock, salt,
white pepper and the cornstarch mixture, bring to a boil and cook, stirring
occasionally, for 20 min., or until the liquid is reduced by half. Strain
through a fine sieve; set aside. Heat the remaining 2 T. 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 min. 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 min.
Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat
until ingredients are heated through and shrimp are cooked, about 3 min.
Add chopped scallions, toss and serve immediately. SAUTEED SHRIMP WITH CORN
IN SPICY WINE