YIELD: 12 servings

FOR THE STEAMED RICE:
3 cups basmati rice
41/2 cups water
as needed salt

FOR THE CANDIED WALNUTS:
41/2 qts. water
12 ozs. walnut halves
21/4 cups sugar
3 cups vegetable oil

FOR THE MARINATED SHRIMP:
3 lbs. uncooked medium shrimp, peeled and deveined
as needed salt and white pepper
6 each egg whites, lightly beaten
6 tsps. sesame oil
3/4 cup cornstarch

FOR THE SAUCE AND VEGETABLES:
3 each green bell peppers
3 each red bell peppers
3 each carrots
3 each yellow onions
11/2 each pineapples
6 each green onions
11/2 cups ketchup
11/2 cups water
11/2 cups sugar
11/2 cups white vinegar
6 Tbsps. soy sauce

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Recipe from Paul Melchior, Executive Chef, Aztec Dining Services, San Diego State University.