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