Sweet Sour Shrimp
|Shelled shrimp||12 Ounce (Fresh Or Frozen)|
|Canned pineapple chunks juice packed||8 Ounce (1 Can)|
|Green pepper||1 Medium, cut into strips|
|Carrot||1⁄2 Cup (8 tbs), bias sliced 1/4 inch thick|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Tomato sauce||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Teaspoon|
|Egg||1 , beaten|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cooking oil/Shortening||2 Cup (32 tbs) (For Deep Fat Frying)|
Thaw shrimp, if frozen.
Drain pineapple chunks, reserving juice; set aside.
In skillet cook green pepper, carrot, and garlic in 2 tablespoons oil till tender.
Add reserved pineapple juice, 3/4 cup of the chicken broth, brown sugar, vinegar, tomato sauce, and soy sauce to vegetable mixture.
Bring to boiling.
Blend 2 tablespoons of the cornstarch and 2 tablespoons cold water.
Blend into vegetable mixture.
Cook and stir till thickened and bubbly.
For batter, in small bowl combine egg, flour, remaining 4 tablespoons cornstarch, remaining chicken broth, and 1/2 teaspoon salt; beat till smooth.
Dip shrimp in batter.
Fry half at a time in deep, hot oil (365°) about 5 minutes or till golden.
Drain; keep warm.
Stir shrimp into sauce along with pineapple chunks.
If desired, serve over hot cooked rice.