Recipe: Sweet-and-Sour Shrimp (Chinese) (Woman's Day, 1963)

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