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.