1 ¼ lbs. peeled and de-veined shrimp, thawed and rinsed
Vegetable oil
2 eggs, beaten
½ cup flour
1 green pepper, cut into thin strips
1 can pineapple
½ cup vinegar
2/3 cup sugar
½ cup water blended with 1 ½ tablespoons cornstarch
½ teaspoon salt
1 tablespoon soy sauce

In medium skillet, heat 1 ½ to 2 inches oil to 375F. Meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evely. Fry in salad oil until golden on all sides. Remove to heated platter. Pour off all but 2 tablespoons oil. Saute green pepper just until translucent but not limp. Add pineapple with juice, vinegar, sugar, cornstarch paste, salt and soy sauce. Cook 6 to 7 minutes, stirring constantly. Stir in shrimp. Serve over rice. Makes about 5-6 servings.