1 lb. fresh or frozen raw shrimp
1 egg, slightly beaten
1 tbsp. cornstarch
1 tsp. dry white wine
1/2 tsp. light soy sauce
1/4 tsp. salt
1 med. carrot
1 sm. green pepper
2 tbsp. sesame seed
Vegetable oil
1/2 c. all-purpose flour
1/2 c. water
3 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. baking soda
1 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 tbsp. vegetable oil
2 tsp. dark soy sauce
1 clove garlic, finely chopped
1/4 c. cornstarch
1/4 c. cold water
1 can (8 1/4 oz.) pineapple chunks, drained

Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves. Mix egg, 1 tablespoon cornstarch, the wine, 1/2 teaspoon soy sauce and 1/4 teaspoon salt; stir in shrimp. Cover and refrigerate 10 minutes. 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. Cut green pepper into 1 inch pieces. Cook and stir sesame seed in 8 inch skillet over medium high heat until light brown, about 2 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix flour, 1/2 cup water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda. Stir shrimp into batter until well coated. Fry 10 to 12 shrimp halves at a time until light brown, turning occasionally, 2 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry shrimp all at once time until golden brown, about 1 minute. Drain on paper towel. Keep shrimp warm in 300 degree oven.

Heat sugar, chicken broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoon soy sauce and the garlic to boiling in 2 quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir until thickened, about 10 seconds. Stir in carrots, green pepper and pineapple. Heat to boiling; pour over shrimp. Sprinkle with sesame seed. 6 servings.

Do-ahead Directions: After frying shrimp 2 minutes, wrap, label and freeze no longer than 1 week. Prepare sauce as directed except -- omit green pepper; freeze no longer than 1 week. Just before serving, prepare green pepper and sesame seed. Dip container of sauce into very hot water just to loosen. Place frozen block in 2 quart saucepan. Cover tightly; heat, stirring occasionally, until thawed. Place frozen shrimp on rack in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Heat shrimp uncovered in 400 degree oven until hot, about 15 minutes. Stir green pepper into sauce. Heat to boiling; pour over shrimp. Sprinkle with sesame seed.