Shrimp Curry

combine shrimp and lemon juice-toss to mix well combine egg white and cornstarch-mix well add shrimp and stir to coat evenly combine peanut and sesame oils in a wok place over a moderate flame and heat to 375 degrees add shrimp and fry for 2-3 minutes, until golden remove with a slotted spoon drain on a cooling rack and blot with paper towels heat 2 tablespoons oil in another wok, over a moderate flame add bamboo shoots and onions stir-fry for 1 minute add ginger and stir-fry for 30 seconds add chicken stock, bell peppers, curry powder, sugar, and soy sauce heat and stir for 5 minutes fold in peas and shrimp heat wine in a saucepan, over a medium flame pour over shrimp-stir once serve hot, with rice