Title: Shrimp Canton
Categories: Chinese Shrimp Blank
Yield: 6 Servings

2	lb	Shrimp
		Salad oil; for deep frying
2		Eggs; slightly beaten
1	c	Water
1	c	Flour
1/2	ts	Salt
1		18 oz can pineapple chunks in syrup
1/2	c	Vinegar
1/4	c	Catsup
1/2	c	Sugar
2	ts	Salt
1	ts	Soy sauce
1	ds	Hot pepper sauce
2	tb	Cornstarch
2	tb	Water
1	ts	Sesame seeds; toasted

Shell and clean shrimp. (See Mary's Note) Heat oil to 375 degrees F. In a bowl combine eggs and the 1 cup of water. Add flour and the 1/2 teaspoon salt; mix lightly. Dip shrimp into batter; fry in hot oil until golden brown. Drain on paper towels. Drain pineapple; add water to liquid to make 1 cup. Combine liquid, vinegar, catsup, sugar, the 2 teaspoons salt, soy sauce, and hot pepper sauce in saucepan; bring to boil. Mix cornstarch and the 2 tablespoons water; stir into hot mixture. Cook 2 more minutes, stirring constantly. Add pineapple; pour over shrimp. Sprinkle with toasted sesame seed. Mary's Note This is almost identical to our family recipe; HOWEVER, we do not add the catsup. Also, I use the shrimp shells to make fish stock and use the stock in place of the 1 cup water. Enjoy! Me ke aloha, Mary

Posted to MM-Recipes Digest V4 #5

Recipe by: 100 Years of Island Cooking

previous

next