1 lb. fresh or frozen raw shrimp
Vegetable oil for deep frying

1 tbsp. sherry
1 egg, slightly beaten
1 tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. light soy sauce
Dash of white pepper

1/2 c. all purpose flour
1/2 c. cold water
3 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. baking soda

1 green pepper
1 sm. can pineapple chunks, drained
1 med. carrot
1 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 tbsp. vegetable oil
2 tsp. light soy sauce
1 tbsp. tomato ketchup
1 clove fresh garlic, minced
1/2 c. cornstarch dissolved in 1/3 c. cold water

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves. Mix marinate in a glass or porcelain bowl; stir in shrimp. Cover and refrigerate 10 minutes. Wash and see green pepper and cut into 3/4 inch pieces. Cut carrot diagonally into thin slices. Place carrot slices in boiling water. Cover and boil 1 minute; drain. Immediately rinse under running cold water; drain. Combine batter ingredients; mix well.

Heat 1 1/2 inch of oil in wok to 350 degrees. Stir shrimp into batter until well coated. Fry about 15 pieces at a time until light brown. Drain on paper towel. Increase oil temperature to 375 degrees. Fry shrimp all at once time until golden brown. Drain on paper towel. Heat sugar, chicken broth, vinegar, oil, soy sauce, tomato ketchup, and the garlic to boiling in 3 quart saucepan. Stir cornstarch solution into sauce. Cook and stir until thickened. Stir in green pepper, pineapple and carrot. Heat to boiling; pour over shrimp. Serve immediately. 8 servings.