Five-Flavor Shrimp

FOR THE RICE: rinse the rice three times, pouring out excess water. Add water and cook according to package directions; fluff with fork and keep warm.

FOR THE WALNUTS: bring water to boil and add walnuts. Boil for 5 minutes. Add sugar and simmer until almost all liquid has evaporated. Drain walnuts of excess liquid and fry for 3 to 4 minutes in vegetable oil at 350°F. Drain and dry on paper towels; set aside.

FOR THE SHRIMP: combine shrimp with salt and white pepper, egg whites, sesame oil and cornstarch. Marinate up to 1 hour. Drain and separate shrimp. Dredge in additional cornstarch and fry in vegetable oil at 350° about 2 minutes. Do not brown. Dry on paper towels; set aside.

FOR THE SAUCE AND VEGETABLES: cut carrots in slices; cut all other vegetables and pineapple into 1/2-in. squares; set aside. Mix together water, ketchup, sugar, white vinegar and soy sauce; bring to a boil. Remove from heat; keep warm.

Sautè vegetables and pineapple in a little oil until caramelized. Add fried shrimp, walnuts and sauce. Toss until shrimp is wellcoated with sauce. Arrange shrimp, walnuts and vegetables on rice; garnish with green onion brushes or angle-chopped green onions.