1 1/4 lbs. peeled and deveined shrimp, thawed and rinsed
Vegetable oil
2 eggs, beaten
1/2 c. flour
1 green pepper, cut into thin strips
15 oz. can pineapple
1/2 c. vinegar
2/3 c. sugar
1/2 c. water blended with 1 1/2 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. soy sauce

In medium sized skillet, heat 1 1/2 to 2 inches oil to 375 degrees. Meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evenly. Fry in salad oil until golden on all sides. Remove to heated platter. Pour off all but 2 tablespoons oil. Saute green pepper just until translucent but not limp. Add pineapple with juice, vinegar, sugar, cornstarch paste, salt, and soy sauce. Cook 6 to 7 minutes, stirring constantly. Stir in shrimp. Serve over rice. Makes about 5 to 6 servings.