SWEET-AND-SOUR SHRIMP
1 pound raw shrimp
2 eggs
1/2 cup flour
1/4 teaspoon salt
oil for deep frying
FOR THE SWEET-AND-SOUR SAUCE:
3 sliced pineapple
1/4 cup pineapple juice
1/3 cup vinegar
1/2 cup sugar
2 teaspoons soy sauce
1 tablespoon cornstarch
Remove shells and black vein from shrimp.
Beat eggs and add flour and salt to make a batter. (If too thick, add a little milk.)
Dip shrimp in batter and fry in hot deep oil (375 degrees F on a frying thermometer) until golden brown. Drain on absorbent paper.
TO MAKE THE SWEET-AND-SOUR SAUCE:
Cut pineapple slices in 1/2-inch pieces. Add remaining ingredients and simmer, stirring, until thickened.
Arrange shrimp on a heated platter and pour sweet-and-sour sauce over and serve at once.
Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963
1 pound raw shrimp
2 eggs
1/2 cup flour
1/4 teaspoon salt
oil for deep frying
FOR THE SWEET-AND-SOUR SAUCE:
3 sliced pineapple
1/4 cup pineapple juice
1/3 cup vinegar
1/2 cup sugar
2 teaspoons soy sauce
1 tablespoon cornstarch
Remove shells and black vein from shrimp.
Beat eggs and add flour and salt to make a batter. (If too thick, add a little milk.)
Dip shrimp in batter and fry in hot deep oil (375 degrees F on a frying thermometer) until golden brown. Drain on absorbent paper.
TO MAKE THE SWEET-AND-SOUR SAUCE:
Cut pineapple slices in 1/2-inch pieces. Add remaining ingredients and simmer, stirring, until thickened.
Arrange shrimp on a heated platter and pour sweet-and-sour sauce over and serve at once.
Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963
MsgID: 3146503
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (15+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (15+)
Board: Daily Recipe Swap at Recipelink.com
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