Sweet And Soup Shrimp

1 1/2 Pounds Shrimp, Peeled And Deveined	1/2 Cup Vinegar
Vegetable Oil	2/3 Cup Sugar
2 Eggs, Beaten	1/2 Cup Water
1/2 Cup Flour	1 1/2 Tablespoons Cornstarch
1 Green Pepper, Cut Into Strips	1/2 Teaspoon Salt
1 15-Ounce Can Pineapple	1 Tablespoon Soy Sauce

In medium-sized skillet, heat 1 1/2 to 2 inches oil to 375 degrees. Meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evenly. Fry in salad oil until golden on all sides. Remove to heated platter. Pour off all but 2 Tablespoons oil. Saute green pepper until just translucent but not limp. Add pineapple with juice, vinegar, sugar, constarch mixed with water, salt, and soy sauce. Cook 6 to 7 minutes, stirring constantly. Stir in shrimp. Serve over rice. Makes 5 to 6 servings.

Recipe - Helen Ferre

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