Sweet & Sour Shrimp with Fried Rice
I learned how to make the pork version of this dish almost 40 years ago from Joyce Chen. My palate has come a long way since those days, but I still love this clichéd American version. I do cut way back on the quantity of sauce and also make it a little less sweet and a little less sour than I used to. Rather than use the original flour/corn starch batter, this I time I marinated the shelled-shrimp in egg whites and salt and then breaded them in water chestnut flour.