| 1 | Rinse shrimp briefly; pat dry. |
| 2 | In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. |
| 3 | Add shrimp and stir to coat. |
| 4 | Cover and marinate in refrigerator for 30 minutes. |
| 5 | In a small bowl, mix together ketchup, rice vinegar and chili paste. |
| 6 | Set aside. |
| 7 | In a medium-size saucepan, bring 2 inches of water to a boil. |
| 8 | Add broccoli and simmer until crisp tender, about 1 ?minutes. |
| 9 | Drain broccoli, rinse under cold water until cool then drain again. |
| 10 | Arrange broccoli in center of serving platter; set aside. |
| 11 | Place a wok or 10-12 inch frying pan over high heat. |
| 12 | When wok is hot, add oil and swirl to coat the surface. |
| 13 | Add garlic and shrimp and stir-fry until shrimp turn pink, about 2 minutes. |
| 14 | Remove half the shrimp from wok; set aside. |
| 15 | To remaining shrimp in wok, add wine and a pinch of white pepper. |
| 16 | Stir shrimp to coat completely then place shrimp on one side of platter. |
| 17 | Return reserved shrimp to wok. |
| 18 | Add chili sauce and stir to coat shrimp and heat through, about 1 minute. |
| 19 | Spoon shrimp and sauce onto other side of serving platter. |
| 20 | Makes 4 appetizer servings. |
| 21 | Per serving: 165 calories, 18 g protein, 8 g carbohydrates, 1 g saturated fat, 1 g monounsaturated fat, 3 g polyunsaturated fat, .3 g omega-3 fat, 129 mg cholesterol, 406 mg sodium. |
| 22 | Variation: scallops |
