Shell and devein the shrimp.

In a small bowl, combine the shrimp with salt, cornstarch, ground ginger, pepper, and sugar.

Heat salad oil in a skillet over medium heat.

Cook minced onion in the skillet until tender but not brown.

Stir in curry powder and cook for 1 minute.

Turn heat to high and add the shrimp mixture to the skillet.

Cook until shrimp turn pink and are tender.

Serve with cocktail picks.