Chile Sauteed Tiger Prawns

Halve prawns crosswise and cut a couple of shallow slits into each side heat oil in a wok or deep skillet to 360-370 degrees, over a moderate flame whisk egg whites to soft peaks combine sherry, cornstarch, and salt-mix well fold into egg whites to barely mix well dip shrimp into egg mixture add to hot oil and fry for about 2 minutes, until golden remove to drain on a cooling rack, blot with paper towels place onto a paper-lined baking pan and keep warm in a slow oven heat about 2-3 tablespoons peanut oil in a wok, over a very high flame add bell peppers, leeks, ginger, and garlic stir-fry for 1-2 minutes add chile paste and stir fry another minute add the soy sauce, salt, and vinegar stir-fry for 30 seconds remove from heat return shrimp to pan-stir to mix well serve hot