1 c. flour
1 tsp. baking powder
1 tsp. salt
2/3 c. milk
1 egg
1 tbsp. corn oil
1 qt. corn oil
1 lb. shrimp, shelled & deveined
1 (20 oz.) can sliced pineapple
1/2 c. & 1 tbsp. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 green pepper, sliced

Make a batter with flour, baking powder, salt, milk, egg and 1 tablespoon corn oil. Beat until smooth. Heat the quart of corn oil to 375 degrees. Shell and devein the shrimp and shake, a few at a time in flour, then dip in batter. Deep fry 2 to 3 minutes or until golden. Remove to shallow baking pan.

Meanwhile, drain pineapple (reserving liquid). Add water to pineapple liquid to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple liquid, vinegar, soy sauce, ginger, bouillon cube and bring to a boil. Pour over shrimp that is covered with the pineapple and green peppers. Put into preheated 350 degree oven for 30 minutes or until dish is very hot.