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Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens. 4 appetizer servings. Bon Appetit June 1990
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|Serving Size: 1 Serving (751g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 331 (57%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 0mg||0 %|
|Sodium 1065.1mg||37 %|
|Potassium 537.7mg||14 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 57.8g|
|Protein 7.1g||10 %|
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Calories per serving: 581
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