King Pao Shrimp

1lb raw shrimp in shells
1t cornstarch
1/2t salt
1/4t white pepper
1 med. onion
2 med. bell peppers
1t cornstarch
1t cold water
1T dry white wine
1/2t sugar
1/4t sesame oil
2T veg. oil
2t finely chopped garlic
1t finely chopped gingerroot
2T hoisin sauce
2T chili paste
1/2c roasted peanuts

Peel shrimp, make a shallow cut lengthwise down the back of each
shrimp, wash out vein.  Pat dry with paper towels (if shrimp are
large cut into 3/4" pieces).  Toss shrimp, 1t cornstarch, salt and
white pepper in med. bowl.   Cover and refrigerate 30 min.  Cut
onion into 8 pieces.  Cut bell pepper into 3/4" pieces.  Mix 1t
cornstarch, the water, wine, sugar and sesame oil.  Heat wok until
very hot.  Add veg. oil, rotate wok.  Add onion pieces, garlic and
gingerroot; stir fry 1 minute or until onion pieces are light
brown.  Add shrimp, stir fry until pink.  Add hoisin sauce and
chili paste, stir fry 30 seconds.  Add bell pepper pieces, stir fry
1 minutes.  Stir in cornstarch mixture; cook and stir until
thickened.  Sprinkle with peanuts.  Serve over hot cooked noodles.
4 servings
305 cal
20g fat
235 chol.