CRISPY SWEET-AND-SOUR SHRIMP

      Title: CRISPY SWEET-AND-SOUR SHRIMP
  Categories: Shrimp, Seafood
       Yield: 6 Servings
  
   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
 
 MMMMM--------------------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.
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