|Fresh pineapple juice||1 Cup (16 tbs)|
|Fresh pineapple chunks||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Green pepper||1⁄2 , cut in large pieces (Use Fresh)|
|Onion||1⁄2 Small, cut in large pieces|
|Flour||1 Cup (16 tbs)|
|Ice water||1 Cup (16 tbs)|
|Peanut oil||2 Cup (32 tbs)|
|Fresh shrimp||2 Pound|
|Water||1⁄2 Cup (8 tbs)|
Combine the first 9 ingredients in a saucepan, bring to boil and remove from heat.
In a bowl, mix flour, 1/2 tsp.sugar, salt, egg, ice water to make a smooth batter.
Peel shell from shrimp, leaving last section and tail intact.
Slit in half lengthwise without removing either end; remove black line.
Dry shrimp thoroughly, dip in batter and deepfat fry in peanut oil.
Drain on absorbent paper.
Thicken sauce with cornstarch mixed with 1/2 cup water, bring to boil.
Remove from heat and pour over shrimp.