Shrimp canton
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp |
| Deep fat for frying | ||
| 2 | Eggs, slightly beaten | |
| 1 | cup | Water |
| 1 | cup | Flour |
| ½ | teaspoon | Salt |
| 1 | can | (1 lb, 4 oz) pineapple |
| 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 |
Directions
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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