1. Prepare shrimp, then rinse in cold water; drain. 2. Place shrimp in a bowl and sprinkle with additional black pepper and salt and let dry while preparing other ingredients. 3. In a mixing bowl, mix together flour, baking powder, baking soda, pinch of salt, pinch of black pepper, beaten egg and water and mix well to a smooth batter. 4. Measure oil to a deep medium size saucepan or a frying pan and heat to medium-high heat. 5. Dip shrimp into batter to coat well. 6. Using tongs, hold shrimp by the tail and dip into hot oil for a couple of seconds so that the shrimp do not curl, then drop. 7. Deep fry several shrimp at a time for about 2 minutes, turn over and cook for another 1 1/2 to 2 minutes or until golden brown. 8. Remove shrimp onto paper toweling and set aside. 9. Heat WOK to high heat, add 2 tablespoons of oil, then add prepared vegetables, stirring well and saute' for about 2 minutes until vegetables are just partially cooked. 10. In a small mixing bowl, mix together water, vinegar, sugar, ketchup, soy sauce and tapioca starch until mixture is smooth. 11. Add mixture to WOK, stirring constantly to coat vegetables and cook until sauce thickens slightly, about 1 minute. 12. Divide shrimp equally to individual serving plates and spoon vegetable mixture over shrimp. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
