Created by dienia b on May 29, 2015
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.