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Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Shrimp

  2. 1/2 c Sugar

  3. 1/3 c Catsup

  4. 1 tb Soy sauce

  5. 1 c Water; divided

  6. 3 1/2 tb Cornstarch

  7. 1/2 c Vinegar

  8. 15 1/4 oz Unsweetened pinapple chuncks

  9. 1/2 c Chopped green pepper

  10. 1/2 c Sliced carrots

  11. SWEET AND SOUR SAUCE -- 1/2 c All-purpose flour

  12. 1/4 c Cornstarch

  13. 1/2 ts Baking powder

  14. 1 Egg; beaten

  15. 1/4 ts Salt

  16. 1/2 c Water

  17. Vegetable oil

  18. Hot cooked rice

  19. drained

Instructions Jump to Ingredients ↑

  1. Peel and devein shrimp.

  2. Combine flour, cornstarch, baking powder, egg, salt, water, and t ts vegetable oil; mix well.

  3. Dip shrimp into batter, and fry in hot oil 375 degrees until golden brown.

  4. Serve over rice, and top with sweet and sour sauce.

  5. SAUCE: Cook carrots in small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute.

  6. Drain and rinse vegetables in cold water.

  7. Combine sugar, catsup, soy sauce, salt, and 2/3 cup water in a saucepan; bring to a boil.

  8. Dissolve cornstarch in 1/3 cup water to make a paste.

  9. Gradually add cornstarch paste and vinegar to sauce mixture; cook, stirring constantly, until smooth and thickened.

  10. Stir in pineapple and vegetables.

  11. Yeild: 3 1/2 cups.

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