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Crispy Sweet And Sour Shrimp
1 1/2 lb Unpeeled medium-size fresh shrimp
1/2 c All-purpose flour
1/4 c Cornstarch
1/2 ts Baking powder
1/4 ts Salt
1/2 c Water
1 lg Egg, lightly beaten
Hot cooked rice
Sweet and Sour Sauce:
1/2 c Sliced carrot
1/2 c Chopped green pepper
3 1/2 tb Cornstarch
1 c Water, divided
1/2 c Sugar
1/2 c White vinegar
1/3 c Catsup
1 tb Soy sauce
1 cn Pineapple chunks, drained (15 1/4 ounce)
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 1/3 cup water, stirring until smooth. Combine remaining 2/3 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: 3 1/2 cups.
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