Recipe: Sweet and Sour Shrimp with Homemade Sweet and Sour Sauce (1980's)

SWEET AND SOUR SHRIMP

4 pounds large shrimp, cleaned, rinsed and dried
1 cup flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, well beaten
3 tablespoons water
Oil for deep frying
Sweet and Sour Sauce (recipe follows)

In small bowl, combine flour, cornstarch, baking powder and salt. In separate bowl, beat eggs with 3 tablespoons water.

Dip shrimp into egg mixture, and then into flour mixture.

Deep fry quickly in hot oil. Arrange on paper towels on cookie sheet. (Can be warmed in oven before serving with sauce.)

Place warm fried shrimp in a heated serving dish, and pour hot sauce over top.

SWEET AND SOUR SAUCE

1 cup chicken stock
1/2 cup white vinegar
1 cup syrup from canned sweetened pineapple
2 tablespoons soy sauce
4 tablespoons brown sugar
2 tablespoons water
2 tablespoons cornstarch
1 large green bell pepper, cut into chunks
4 to 6 slices pineapple, cut into chunks

Heat chicken stock, pineapple syrup, vinegar, soy sauce and brown sugar, and bring to a boil. Mix water and cornstarch to make a paste, and add to pineapple mixture, stirring until thickened. Add pepper and pineapple, and heat, but do not cook.

Deborah A. Schiavone (Mrs. Daniel R)

Makes 8 to 10 servings
Source: With Great Gusto by The Junior League of Youngstown, Ohio, 1987