Recipe - Crispy Sweet-And-Sour Shrimp

1 One half pound Unpeeled mediumsize fresh
shrimp
One half cup Allpurpose flour
One fourth cup Cornstarch
One half teaspoon Baking powder
One fourth teaspoon Salt
One half cup Water
1 lg Egg, lightly beaten
Vegetable oil
Hot cooked rice

SWEETANDSOUR SAUCE
One half cup Sliced carrot
One half cup Chopped green pepper
3 One half tablespoon Cornstarch
1 cup Water, divided
One half cup Sugar
One half cup White vinegar
1/3 cup Catsup
1 tablespoon Sou sauce
1 cn Pineapple chunks, drained
(15 One fourth ounce)

Shrimp: Peel and devein shrimp; set aside. Combine flour and next 6
ingredients; stir until smooth. Pour oil to depth of 2 inches into a Dutch
oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a
time, until golden. Drain on paper towels. Serve over rice; top with sauce.

SweetandSour Sauce: Cook carrot in a small amount of boiling water 1 to 2
minutes; add green pepper, and cook an additional 1 minute. Drain and rinse
with cold water. Set aside.

Combine cornstarch and 1/3 cup water, stirring until smooth. Combine
remaining 2/3 cup water, sugar, and next 3 ingredients in a saucepan; bring
to a boil over medium heat. Gradually stir cornstarch mixture into catsup
mixture; cook, stirring constantly, until thickened. Stir in vegetable
mixture and pineapple chunks. Yield: 3 One half cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini