1 pound large raw shrimp, shelled
2 egg whites, beaten slightly
2 teaspoons cornstarch
1 teaspoon dry mustard
1/2 teaspoon salt
4 dried chili peppers
1 tablespoon sesame oil
1 pound green cabbage (1/2 head), chopped
1 cup chopped carrots
1/2 cup salted roasted peanuts
2 tablespoons dry vermouth
2 tablespoons soy sauce
10 ounces frozen broccoli flowerettes, thawed
1/4 cup peanut oil
Butterfly and de-vein shrimp; place in bowl. Add egg whites, cornstarch, mustard and salt.
Stir to combine. Cover and set aside.
In wok or deep skillet, cook chili peppers in sesame oil over medium-high heat 3 minutes. Add cabbage and carrots; cover and cook 5 minutes. Stir in peanuts, vermouth and soy sauce. Cook another 5 minutes. Stir in broccoli. Remove from wok and keep warm in 200 degree oven.
Heat peanut oil in same wok or skillet to 375 degrees. Drop shrimp into oil without crowding wok. Cook 2 – 3 minutes until golden. Remove with slotted spoon to paper-lined tray. Keep warm in oven while frying remaining shrimp.
To serve, arrange cabbage mixture on platter and surround with fried shrimp. Discard chili peppers before serving. Serve with rice if desired.