Sweet and Sour Shrimp Recipe

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Sweet and Sour Shrimp Recipe

For the shrimp:
1 1/2 pound shrimp, without heads, deveined, peeled, butterflied
Pinch of salt
Pinch of white pepper
Dash of rice wine
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)
1 egg
1 1/2 cups cornstarch

For the vegetables:
¼ small onion, cubed
¼ green bell pepper, cubed
¼ red bell pepper, cubed
¼ cup pineapple, cubed
3 cloves garlic, minced

For the sauce:
¼ teaspoon salt
2 tablespoons rice vinegar
2 tablespoons ketchup
3 tablespoons sugar
1 cup kitchen stock
1 tablespoon cornstarch slurry ((1 tablespoon cornstarch and 1 tablespoon water)

Oil:
1 tablespoon vegetable oil, for stir-fry
4 cups vegetable oil, for frying

Instruction:

Put the shrimp in a large bowl. Add marinade – salt, white pepper, rice wine, cornstarch slurry, egg (Egg white will make the texture of shrimp very bouncy. Egg as a whole will allow the cornstarch to stay on the shrimp better.) Let it sit for 10 minutes.

To make the sauce, in a bowl, add salt, rice vinegar, ketchup (traditionally ketchup was not used, but nowadays people love to use it.) sugar, chicken stock. Mix

In a large bowl, add the cornstarch. Squeeze the shrimp into a ball. Dip the shrimp in cornstarch. Set the shrimp on a plate. Do the same with the rest of the shrimp. Let the shrimp rest for 5 minutes before frying. (By doing so, the cornstarch won’t come out as much while frying.)

To fry the shrimp, in a pan, add vegetable oil, or about 2 inches deep. Heat it to 350°F/177°C. (You can test the oil with your chopsticks. When you put the chopsticks in the pot, and if you see lots of bubbles around it, then the oil is ready.) Transfer in the shrimp. Deep fry for 2 minutes until they are golden.
Take out the shrimp and drain on a paper towel.

To stir-fry the vegetables, over high heat, add 1 tablespoon of vegetable oil. Add the onion, green bell pepper, red bell pepper, pineapple, and garlic. Stir-fry until the aroma comes out, 30 seconds. Take out everything.

To put everything together, in the pan, over medium-high heat, add the sauce, cook for 1 minute. Add the cornstarch slurry. Stir until thickened. Transfer back the shrimp and vegetables. Stir and coat everything.

Serve on a plate.

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