Shrimp Canton with Dipping Sauce..
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|2 lb||shrimp, shelled with tail still on|
|1 box||japanese penko batter mix|
|1 bottle||sweet & sour sauce|
|1 can(s)||pineapple, crushed|
|1 tsp||sesame seeds|
|1 c||canola oil, deep frying|
Clean & shell shrimp. But make sure to leave the tails on. Makes it easy to hold when dipping into the batter & hot oil. Make the batter as directed on the box.
Dip each shrimp into the batter, then into the hot oil over medium heat in a large heavy frying pan. Shrimp may drop to bottom of the pan but will float to the top as it cooks. Deep fry for about 3 to 5 mins or until a golden brown. Remove from oil & drain on a paper towel plate.
Pour Sweet & sour sauce in a bowl & set aside. You can warm up the sauce but you might have to add 1/2 tsp water so it wont burn.
Plate the shrimp pour sauce over shrimp & garnish with sesame seeds & pineapple. Or you may also just dip them into the sauce.