1 1/2 lb Unpeeled medium-size fresh
- shrimp
1/2 c  All-purpose flour
1/4 c  Cornstarch
1/2 ts Baking powder
1/4 ts Salt
1/2 c  Water
1 lg Egg, lightly beaten
Vegetable oil
Hot cooked rice

SWEET-AND-SOUR SAUCE
1/2 c Sliced carrot
1/2 c Chopped green pepper
3 1/2 tb Cornstarch
1 c Water, divided
1/2 c Sugar
1/2 c White vinegar
1/3 c Catsup
1 tb Sou sauce
1 cn Pineapple chunks, drained
– (15 1/4 ounce)

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. Dip shrimp into batter, and fry, a few at a
time, until golden. Drain on paper towels. Serve over rice; top with sauce.

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 catsup
mixture; cook, stirring constantly, until thickened. Stir in vegetable
mixture and pineapple chunks. Yield: 3 1/2 cups.