1 c. flour, sifted
1 tsp. baking powder
1 1/2 tsp. salt
1 egg, beaten
1/2 c. water
1 lb. raw shrimp, shelled & de-veined
Vegetable oil for deep frying
1 (8 oz.) can pineapple chunks
1 tbsp. sugar
1 tbsp. cornstarch
4 tbsp. cider vinegar

Sift the flour, baking powder and 1/2 teaspoon salt into a bowl. Beat in the egg and water. Dip the shrimp in this batter, coating well, and fry in hot (370 degrees) oil until browned all over. Drain. Heat the pineapple and drain, reserving the syrup. Combine sugar, cornstarch, vinegar and remaining salt. Mix in the pineapple syrup. Cook over low heat, stirring constantly until thickened. Arrange shrimp and pineapple chunks on serving dish. Pour sauce over them. Serves 4 to 6.