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1 1/2 lbs. unpeeled fresh shrimp
1/2 c. flour
1/4 c. cornstarch
1/2 tsp. baking powder
1 egg, beaten
1/4 tsp. salt
1/2 c. water
1 tsp. vegetable oil
Hot cooked rice
Sweet Sour Sauce

Peel and devein shrimp. Combine flour, cornstarch, baking powder, egg, salt, water and 1 teaspoon oil. Mix well. Dip shrimp into batter and fry in hot oil (375 degrees) until golden brown. Serve over rice and top with Sweet Sour Sauce.


1/2 c. sliced carrots
1/2 c. chopped green pepper
1/2 c. sugar
1/3 c. catsup
1 tbsp. soy sauce
1/4 tsp. salt
1 c. water, divided
3 1/2 tbsp. cornstarch
1/2 c. vinegar
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained

Cook carrots in small amount of boiling water 1 to 2 minutes. Add green pepper and cook an additional 1 minute. Drain and rinse vegetables in cold water.

Combine sugar, catsup, soy sauce, salt and 2/3 cup water in a saucepan; bring to boil. Dissolve cornstarch in 1/3 cup water to make a paste. Gradually add cornstarch paste and vinegar to sauce mixture. Cook stirring constantly, until smooth and thickened. Stir in pineapple and vegetables.

Makes 3 1/2 cups.

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