Shrimp Tempura

6 servings. Peel and devein shrimp; set aside. Combine flour, cornstarch, baking powder, salt, water, vegetable oil, and egg; Stir mixture until smooth. Heat peanut oil to 375 F in a wok or deep fryer. The oil should be 2-3 inches deep in the wok. Dip shrimp into batter and fry until golden brown. Drain on paper towels and serve over rice. Top with sweet and sour sauce. Serve tempura sauce on the side or sprinkle on top to taste. Sweet and Sour Sauce 1/2 cup sliced carrots 1/2 cup chopped green peppers 31/2 tablespoons cornstarch 1 cup water, divided 1/2 cup sugar 1/2 cup white vinegar 1/3 cup catsup 1 tablespoon light soy sauce 1 (151/4-ounce) can pineapple chunks, drained Cook carrot in a small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse with cold water. Set aside. Combine cornstarch and 1/3 cup water, stirring until smooth. Combine remaining 2/3 cup water, sugar, vinegar, catsup, and soy sauce in a saucepan; bring to a boil over medium heat. Gradually stir in cornstarch mixture; stir constantly, until thickened. Stir in vegetable mixture and pineapple chunks. Yield 31/2 cups.