Shrimps With Sautéed Peas

Preparation:

Preparation: Shell, wash and dry the prawns, put them in a bowl together with the egg white and the cornflour; mix well and place in the refrigerator for about twenty minutes. Heat the oil in a pan (or in the wok), add the prawns and cook them for a few minutes over low heat, stirring well; then remove them by draining them with a spatula and keep them aside. Increase the heat of the oil, put the previously peeled and minced ginger in the pan and when it gives off its scent, add the peas, salt, sugar and cook for another two minutes, stirring constantly; finally add the prawns, the sake, a sprinkling of pepper and continue cooking for a minute or two. Serve hot.