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1 lb. fresh shrimp


1 tsp. rice wine or dry sherry
1/2 tsp. minced fresh ginger root
1 tsp. sesame oil
1 egg white

6 c. oil for deep-frying 1 green pepper, chopped in 1-inch squares 1 tomato, chopped 2/3 c. sweet and sour sauce 1/3 c. water 2 tbsp. chicken broth 1/3 c. diced pineapple

Shell and devein shrimp. Rinse and pat dry with a paper towel. Combine marinade ingredients and shrimp in a medium bowl; mix well. Let stand 30 minutes.

Place cornstarch in a saucer. Pat marinated shrimp dry with a paper towel and coat with cornstarch. Heat 6 cups oil in a wok over high heat to 350 degrees. Reduce heat to medium. Carefully lower shrimp into hot oil with a slotted metal spoon. Drain well on paper towels.

Remove oil except 2 tablespoons from wok. Heat wok 1 minute over medium heat. Add green pepper and tomato. Stir-fry about 1 minute. Add Sweet and Sour Sauce, 1/3 cup water, chicken broth and pineapple. Bring to a boil over high heat. Add shrimp, stirring well to coat with sauce. Serve immediately. Makes 4 servings.

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