*  Exported from  MasterCook  *
 
                          Sweet-and-Pungent Shrimp
 
 Recipe By     : Gourmet 88, Burbank, CA
 Serving Size  : 6    Preparation Time :0:45
 Categories    : Chinese                          Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        shrimp -- peeled and deveined
    1                    egg white
    1      teaspoon      salt
    1      teaspoon      white wine
                         cornstarch
                         oil for deep frying
    2                    green onions -- chopped
                         **Pungent Sauce**
    1 1/2  teaspoons     onion -- chopped
      1/2  teaspoon      minced garlic
      1/2  teaspoon      minced ginger
      1/2  teaspoon      hot chile paste
    2      tablespoons   catsup
    2      tablespoons   lemon juice
    3      tablespoons   sugar
    2      tablespoons   vinegar
      1/4  teaspoon      salt
 
 Clean shrimp and pat dry.  Beat egg white (save yolk for another use, if
 desired) and add salt, wine and 1 1/2 teaspoons cornstarch.  Add shrimp and
 turn to coat well.  Marinate at least 30 minutes. 
 
 Lightly coat shrimp in additional cornstarch.  Heat oil for deep frying
 until hot.  Add shirmp and cook until shrimp is golden brown and crisp.
 Remove shrimp and drain.
 
 Clean pan.  Add 2 tablespoons oil and heat until hot.  Add chopped green
 onions and Pungent Sauce.  Add shrimp and toss unti heated through and well
 coated with sauce.
 
 Pungent Sauce:
 Combine all ingredients and mix well.  Makes about 2/3 cup.
 
 Recipe from “Dear S.O.S.: Thirty Years of Recipe Requests to the Los
 Angeles Times” by Rose Dosti
 Serves 6
 
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