1 lb. river shrimp
4 carrots, cooked and pureed
1 stalk celery in 1" dia. strips
1/2 c. cherries
1/2 c. pineapple cubes
1 green frying pepper
1/4 c. vinegar
1/4 c. sugar
3 tbl. tomato paste
3/4 c. broth

SHRIMP MIX:

3 tbl. corn starch
2 tbl. baking powder
1 tbl. ginger-garlic mix
1 tbl. light soy
  1. Puree shrimp and carrots then add shrimp mix.
  2. Cut up vegetables and assemble cherries, pineapple, and sweet and sour sauce.
  3. Form carrot-shrimp mixture into golf ball size. Refrigerate one hour or freeze 15 minutes to harden.
  4. In a bowl add cherries, pineapple, celery, leave cherry juice in if any then add julienne pepper.
  5. Deep fry balls till lightly brown. Set aside.
  6. Heat all vegetables, add shrimp balls and mix well. Add sauce, cook 2 minutes. Thicken if necessary. Serve.