1 egg, beaten
1 tsp. salt
2 tsp. sherry
1 pound shrimp, shelled, deveined and split
3 tbsp. flour
3 tbsp. cornstarch
Corn or peanut oil

Sauce:
1 can (8-oz.) pineapple chunks, drained and juice reserved
1/2 cup vinegar
1/2 cup sugar
3 tbsp. soy sauce
2 tbsp. cornstarch
1/2 cup sweet Chinese mixed vegetables (optional)
1/2 green pepper, cut in chunks
1 tomato, cut in wedges

Mix egg with salt and sherry and pour over shrimp in medium bowl. Roll shrimp in mixture of flour and cornstarch. Heat oil to 375 degrees for deep frying: cook shrimp until golden: set aside, keep warm.
Sauce: Combine juice of pineapple, vinegar, sugar, soy sauce and cornstarch mixture. Heat to boiling, add pineapple, Chinese mixed vegetables and green pepper; cook for 1 to 2 minutes then add tomatoes for 1 or 2 seconds to heat. Pour sweet and sour sauce over shrimp just before serving. Makes 6 servings.