Instructions: 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.

For 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.

This recipe yields 6 servings.

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