SHRIMPS with SWEET SOUR SAUCE PINOY Style

1 cup pineapple chunks (drained)
1 red bell pepper (strips)
1 big onion (quartered)
2 medium sized tomatoe (quartered)
1 cup cucumber, unpeeled (cubes)
1 small carrot (sliced)

camaron rebosado

Saute' onion in a little oil, when half done add the rest of ingredients. Saute in 3 minutes.
Arrange, the cooked shrimps (Camaron Rebosado) in dish, add the sauteed ingredients and pour the Sweet-Sour Sauce.

CAMARON REBOSADO

Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, vetsin, and a few drops of calamansi juice. Set aside.

Coating:
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs (medium size)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 cup water Mix all ingredients unitl smooth.

Dip shrimpc in this dough and drop one-by-one in boiling oil. If you want 'double-size' shrimos, after cooking halfway, dip again in dought and fry. Hold shrimps by the tail while dipping (first step) to be able to take it out in oil and coat again with dough.
Serve with sweet sour sauce or soy sauce with calamansi juice.