Ingredients:
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Directions:
Rinse shrimp and pat dry with paper towels.
Combine rice wine (mirin) salt, ginger, sesame oil and egg white in a small bowl; mix well. Add shrimp and let stand for 30 minutes.
Place cornstarch in a saucer. Mat marinated shrimp dry and a paper towel and coat with cornstarch.
Heat oil in a wok on high and heat to 350 degrees. Reduce heat to medium. Carefully lower shrimp into the hot oil with a slotted metal spoon. Deep-fry several at a time, until pink, about 15 seconds. Remove oil, except for 2 tablespoons from wok. Heat wok 1 minute over medium heat. Add onion, carrot and bell peppers. Stir-fry about 1 minute. Add sauce, water, broth and pineapple. Bring to a boil over high heat.
Add shrimp, stirring well to coat with sauce. Serve immediately over rice. |
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