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.