Crispy sweet-and-sour shrimp

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Unpeeled medium-size fresh shrimp
½ cup All-purpose flour
¼ cup Cornstarch
½ teaspoon Baking powder
¼ teaspoon Salt
½ cup Water
1 large Egg, lightly beaten
Vegetable oil
Hot cooked rice
½ cup Sliced carrot
½ cup Chopped green pepper
3½ tablespoon Cornstarch
1 cup Water, divided
½ cup Sugar
½ cup White vinegar
⅓ cup Catsup
1 tablespoon Sou sauce
1 can Pineapple chunks, drained (15 1/4 ounce)

Directions

SWEET-AND-SOUR SAUCE

Shrimp: Peel and devein shrimp; set aside. Combine flour and next 6 ingredients; stir until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve over rice; top with sauce.

Sweet-and-Sour Sauce: Cook carrot in a small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute.

Drain and rinse with cold water. Set aside.

Combine cornstarch and ⅓ cup water, stirring until smooth. Combine remaining ⅔ cup water, sugar, and next 3 ingredients in a saucepan; bring to a boil over medium heat. Gradually stir cornstarch mixture into catsup mixture; cook, stirring constantly, until thickened. Stir in vegetable mixture and pineapple chunks. Yield: 3½ cups.

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