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1
Prepare shrimp, then rinse in cold water; drain.
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2
Place shrimp in a bowl and sprinkle with additional black pepper and salt and let dry while preparing other ingredients.
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3
In a mixing bowl, mix together flour, baking powder, baking soda, pinch of salt, pinch of black pepper, beaten egg and water and mix well to a smooth batter.
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4
Measure oil to a deep medium size saucepan or a frying pan and heat to medium-high heat.
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5
Dip shrimp into batter to coat well.
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6
Using tongs, hold shrimp by the tail and dip into hot oil for a couple of seconds so that the shrimp do not curl, then drop.
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7
Deep fry several shrimp at a time for about 2 minutes, turn over and cook for another 1 1/2 to 2 minutes or until golden brown.
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8
Remove shrimp onto paper toweling and set aside.
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9
Heat WOK to high heat, add 2 tablespoons of oil, then add prepared vegetables, stirring well and saute' for about 2 minutes until vegetables are just partially cooked.
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10
In a small mixing bowl, mix together water, vinegar, sugar, ketchup, soy sauce and tapioca starch until mixture is smooth.
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11
Add mixture to WOK, stirring constantly to coat vegetables and cook until sauce thickens slightly, about 1 minute.
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12
Divide shrimp equally to individual serving plates and spoon vegetable mixture over shrimp.
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13
Serve immediately.
