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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