Shrimp in Garlic and Tomato Sauce

• 12 ounces shelled and deveined uncooked shrimp
• 1 teaspoon salt
• 3/4 teaspoon cornstarch
• 1 egg white
• 2 cloves garlic, minced
• 2 scallions, cut into shreds
• 2 small firm tomatoes, peeled and cut into eighths
• 6 tablespoons vegetable oil
• Hot cooked rice

Sauce:

• 2 tablespoons tomato sauce
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons chicken stock
• 1-1/2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 teaspoon sesame seed oil

Toss the shrimp in a bowl with the salt.

Dust the shrimp with the cornstarch, and coat in the egg white.

Drop enough batter onto a greased griddle to make a pancake of approximately 3" diameter.

Make sure some slices of apple get into every one.

In a second pan (or the first, if you remove the shrimp ), over high heat, stir-fry the garlic in a little more oil, with half the scallions, and the tomatoes, for half a minute.

Add the tomato sauce, salt sugar, and stock.

Continue to cook for about a minute.

Stir in the blended cornstarch and thicken the sauce.

Add the sesame seed oil and the remaining scallions.

Add the shrimp again, blend all well, and serve with rice.

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