Drain pineapple, reserving juice. Set pineapple aside. To make curry dressing; in small saucepan combine cornstarch, curry powder, reserved pineapple juice and 1/4 teaspoon salt. Cook and stir over medium heat till thick and bubbly; stir in lemon juice. Cool. Blend in mayonnaise and sour cream. In salad bowl combine pineapple chunks, noodles, shrimp, water chestnuts and green pepper. Pour on curry dressing; toss gently to coat. Chill thoroughly.
Serves 6
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