Danny Kaye's Batter-Fried Scallops In Sweet & Sour Sauce

Step 1: If desired, rinse and drain the scallops well.

Step 2: In a mixing bowl, combine the flour, cornstarch, egg white, one tablespoon oil, vinegar and baking soda. Mix well.

Step 3: Gradually add the water, stirring constantly with a wire whisk.

Step 4: Add enough water to make a thick batter like a pancake batter.

Step 5: Heat the oil for deep frying and, if desired, test one scallop by dipping it in the batter and frying to determine if the batter is took thick.

Step 6: If so, stir in a little more water.

Step 7: Meanwhile make the sauce; combine the sugar, vinegar, one-half cup water and pineapple juice in a saucepan.

Step 8: Bring to the boil and simmer stirring until sugar dissolves.

Step 9: Blend the cornstarch with the remaining three tablespoons water and stir it into the simmering sauce. Stir in the food coloring.

Step 10: Add the scallops to the batter and quickly drop them one at a time into the hot (but not smoking) oil.

Step 11: Deep fry, stirring and turning with a strainer, making sure that the scallops do not stick together.

Step 12: Remove and drain well.

Step 13: Arrange on a serving dish.Pour over the sweet and sour sauce and serve.