shrimp, shelled with tail still on
japanese penko batter mix
sweet & sour sauce
canola oil, deep frying
1Clean & 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.
2Dip 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.
3Pour 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.
4Plate the shrimp pour sauce over shrimp & garnish with sesame seeds & pineapple. Or you may also just dip them into the sauce.