Place shelled shrimp that have been marinated in egg white, wine and tapioca very briefly in hot wok and remove. To this wok, add green onion sections, tomato sauce, sesame oil, garlic, ginger, pineapple and a liberal amount of broth so that the result is a sauce to which the shrimp is re-entered for a minute or two. Pour over hot crispy rice cakes at the time of serving.
