8 oz. chicken
12 lg. shrimp
1 lg. banana
1 tsp. cooking wine
1 lg. egg
3 c. vegetable oil
Salt and pepper to taste
Cornstarch
1 cucumber, sliced
1 orange, sliced

Cut chicken into large thin slices. Marinate with salt and wine. Clean shrimp and remove tail. Cut each shrimp, leaving bottom linked together. Mix with salt and pepper. Peel banana and cut into large thin slanted slices. Stack as follows: Chicken slice, cornstarch, banana slice, cornstarch, and shrimp. Mix cornstarch with egg to make a paste. Dip chicken/banana shrimp slices into paste. Deep fry in oil on low heat. Drain. To serve, layer on a plate and decorate with cucumber and orange slices. Serves 6.