Recipe#421

Servings:
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INGREDIENTS

1 cup vinegar
1 1/2 lbs. jumbo shrimp
1 cup water
3/4 tsp. salt and a dash of pepper
3 large green peppers
2 cups canned pineapple, cut in cubes
1 cup sugar
1 1/2 tsp. chicken bouillon
2 large tomatoes
3 tbsp. corn starch
3 tbsp. ketchup
2 tbsp. oil

INSTRUCTIONS

Cut green pepper diagonally into about 8 pieces to each. Cut tomatoes in wedges 8 pieces to each. Set aside. Now shell shrimps and drain. Make the batter by using 2 eggs, 3/4 cups flour, 1/2 tsp. salt and 2 tbsp. water, mix well dip shrimps into batter, fry in hot deep oil until golden brown. Now shrimps are ready. Set them aside and prepare your sweet and sour sauce. Place all ingredients, except tomato and shrimps, in pot, mix well, bring to boiling, add shrimps and tomato, mix thoroughly and cook 3 min. Serves 4.