Shrimp canton

Yield: 1 Servings

Measure Ingredient
2 pounds Shrimp
\N \N Deep fat for frying
2 \N Eggs, slightly beaten
1 cup Water
1 cup Flour
½ teaspoon Salt
1 can (1 lb, 4 oz) pineapple
\N \N Chunkes
½ cup Vinegar
¼ cup Catsup
½ cup Sugar
2 teaspoons Salt
1 teaspoon Soy sauce
½ teaspoon Monosodium glutamate
1 dash Hot pepper sauce
2 tablespoons Cornstarch
2 tablespoons Water
1 teaspoon Toasted sesame seed

Shell and clean shrimp. Heat deep fat to 360 degrees F. Combine etts and the one cup water. Add flour and the ½ teaspoon salt; mix lightly. Dip shrimp into batter; drop into fat and fry. Drain pineapple; add water to syrup to make one cup. combine syrup, vinegar, catsup, sugar, the two teaspoons salt, soy sauce, monosodium glutamate and hot pepper sauce in saucepan; bring to a boil. Mix cornstarch and the two tablespoons water; stir into hot mixture. Cook two more minutes, stirring constantly. Add pineapple; pour over shrimp. Sprinkle with sesame seed.


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