Sweet and Sour Shrimp

Ingredients:
1 cup pineapple chunks
1 small can water chestnuts
1/2 cup sugar
1/4 cup ketchup
1/3 cup pineapple juice, drained from chunks
1/2 cup vinegar
1 to 2 Tbsp. soy sauce, according to taste
2 carrots
1 to 2 stalks of celery
1/4 cup chopped onion
1 lb. fresh raw shrimp
2 cups cooking oil
1 Tbsp. soy sauce
1/2 cup flour
1/4 Tsp. salt
2 Tbsp. cornstarch
(or 4 Tbsp. leftover flour mixture)

Directions:
Drain & slice pineapple and water chestnuts
(reserve pineapple juice); set aside.
Mix sugar, ketchup, juice, vinegar & say sauce; set aside.
Chop carrots, celery & onion; set aside.
Shell & devein shrimp. then split in half along deveining line.
Heat oil to 375º ( reserve 2 tbsp. for grying vegetables).
While heating, mix water, 1 tbsp. soy sauce, flour & salt.
Stir shrimp halves gently in this mixture til well coated.
Fry until golden brown(about 3 min.). Drain on paper, keep warm.
Heat large skillet until hot. Add reserved oil to skillet,
then add vegetables. Stir fry until crisp tender.
Stir cornstarch into vinegar mixture.
Add to skillet, stirring until mixture thickens & is shiny.
Add pineapple chunks & shrimp. Stir thoroughly.
Serve over cooked rice, topped with chow mein noodles.