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Shrimp Canton

Shrimp canton - Hawaii's version of the classic sweet & sour shrimp. 

Posted By: Deirdre K Todd
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Prep Time: 10 | Cook Time: 20 | Ready In: 30
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US Metric
  • 2 lb. shrimp, peeled
  • Batter:
  • 2 eggs
  • 1 c. water
  • 1 c. flour
  • 1/2 tsp. salt


  • 1 can (20 oz.) pineapple chunks or small can pineapple juice (if you don't like cooked pineapple)
  • 1/2 c. white vinegar
  • 1/4 c. ketchup
  • 1/2 c. sugar
  • 1 tsp. salt
  • 1 tsp. Aloha shoyu
  • 2 TB cornstarch mixed with 2 TB water
  • 1 tsp. sesame seeds, toasted

Cooking Process:

In a large skillet or fryer; heat oil. In a small mixing bowl, combine batter ingredients. Dip shrimp, coating evenly. Deep fry until golden. Drain on paper towels. In a small saucepan, combine pineapple liquid or , vinegar and ketchup; bring to a boil. Reduce heat, add remaining ingredients, adding pineapple (optional) last. When ready for service, return shrimp to pan until coated with sauce.