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Shrimp Tempura
6 servings

1 1/2 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

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

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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