Crispy Sweet And Sour Shrimp
ready in: 30-60 minutes
recipe id: 113669
cook method: stovetop
photo by: CDKitchen Staff
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1 1/2 pound unpeeled medium-size fresh shrimp
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1 large egg, lightly beaten
Hot cooked rice
Sweet and Sour Sauce
1/2 cup sliced carrot
1/2 cup chopped green pepper
3 1/2 tablespoons cornstarch
1 cup water, divided
1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon soy sauce
1 can (15 1/4 ounce size) pineapple chunks, drained
For 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 F.
Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve over rice; top with sauce.
For Sweet-and-Sour 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 ketchup mixture; cook, stirring constantly, until thickened. Stir in vegetable mixture and pineapple chunks.
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