-Tempura Batter-
1 c. flour
2 teaspoons baking powder
1/2 cup corn starch
1/2 teaspoon salt
1 egg, beaten (add a little water to make the thick
batter)
One 20 ounce can of pineapple chunks
One dry onion, sliced
One green pepper, sliced
-Sweet and Sour sauce-
One cup pineapple juice
½ to ¾ cup sugar
3 Tablespoons corn starch
2 Tablespoons vinegar
1 Tablespoons salad oil
1 Tablespoons soy sauce
½ cup tomato ketchup
6 Tablespoons water
-Preparation-
Slice each skallop into 2 or 3 pieces, dip in tempura
batter, fry in hot oil until golden, set aside on
absorbent paper. Drain the pineapple chunks, set
aside. Cook onion and pepper slightly, do not
overcook, set aside.
-
Sauce- combine ingredients and cook until it
thickens. Just before serving- Combine the fried
skallops, pineapple chunks, onion and pepper. Pour
the hot sweet and sour sauce on the combination and
mix well. If desired, garnish the top with slivered
green onion and sesame seed.
Originally Submitted
3/9/2015
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