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LOCATION: Recipes >> Shellfish >> This recipe provides 6 servings. See the accompanying article for the

Print this Recipe    This recipe provides 6 servings. See the accompanying article for the

Sweet and Sour Sauce. Use medium to large shrimp. Keep in mind that
the larger th shrimp the less there are per pound, so increase the
weight to 2 pounds for larger shrimp.

Ingredients: 11/2 pounds medium shrimp
1/2 cup all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Ice water
1 teaspoon vegetable oil
1 large egg, lightly beaten
Peanut Oil
Hot cooked Rice
Sweet and Sour Sauce

Peel and devein shrimp; set aside. Combine flour, cornstarch, baking
powder, salt, water, vegetable oil, and egg; Stir mixture until
smooth. Heat peanut oil to 375 F in a wok or deep fryer. The oil
should be 2-3 inches deep in the wok. Dip shrimp into batter and fry
until golden brown. Drain on paper towels and serve over rice. Top
with sweet and sour sauce. Serve tempura sauce on the side or
sprinkle on top to taste.


Sweet and Sour Sauce
Ingredients: 1/2 cup sliced carrots
1/2 cup chopped green peppers
31/2 tablespoons cornstarch
1 cup water, divided
1/2 cup sugar
1/2 cup white vinegar
1/3 cup catsup
1 tablespoon light soy sauce
1 (151/4-ounce) can pineapple chunks, drained
Instructions:
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, vinegar, catsup, and soy sauce in a
saucepan; bring to a boil over medium heat. Gradually stir in
cornstarch mixture; stir constantly, until thickened. Stir in
vegetable mixture and pineapple chunks. Yield 31/2 cups.

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