Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold water
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup pineapple chunks
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Special equipment needed:
- Large skillet or wok
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together cornstarch, flour, baking powder, and salt.
2. In a separate bowl, beat together egg and cold water.
3. Add the egg mixture to the dry ingredients and stir until well combined.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Dip each shrimp into the batter, making sure it is fully coated.
6. Fry the shrimp in the hot oil until golden brown, about 2-3 minutes per side.
7. Remove the shrimp from the skillet and place on a paper towel-lined plate to drain excess oil.
8. In the same skillet, sauté pineapple, red and green bell peppers, and onion until tender.
9. In a small bowl, whisk together white vinegar, brown sugar, ketchup, and soy sauce.
10. Pour the sauce into the skillet with the vegetables and bring to a boil.
11. Reduce heat to low and add the cornstarch mixture, stirring constantly until the sauce thickens.
12. Add the fried shrimp to the skillet and toss to coat with the sauce.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying shrimp and sautéing vegetables
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 13g
Carbohydrates: 66g
Protein: 20g
Sodium: 890mg
Sugar: 43g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken, pork, or tofu.
- You can use apple cider vinegar instead of white vinegar.
- Instead of brown sugar, you can use honey or maple syrup.
- You can use tomato paste instead of ketchup.
- You can use arrowroot powder instead of cornstarch.
Variations:
- Add sliced carrots and snow peas to the vegetable mixture.
- Use orange juice instead of vinegar for a sweeter sauce.
- Add crushed red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to ensure a crispy coating.
- Use a slotted spoon to remove the shrimp from the oil to prevent excess oil from getting on the shrimp.
- To prevent the batter from sticking to your fingers, use a fork to dip the shrimp in the batter.
Storage instructions:
Store leftover sweet and sour fried shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sweet and sour fried shrimp in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sweet and sour fried shrimp on a bed of rice and garnish with chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, chopped cilantro
Pairings:
Steamed rice, stir-fried vegetables, egg rolls
Suggested side dishes:
Steamed broccoli, vegetable fried rice, crab rangoon
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the sauce is too thick, add a little more water to thin it out.
- If the shrimp is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use a food thermometer to ensure the internal temperature of the shrimp reaches 145°F.
- Wash your hands and all utensils thoroughly before and after handling raw shrimp.
Food history:
Sweet and sour sauce originated in China and has become a popular sauce in many Asian cuisines. It is typically made with vinegar, sugar, and soy sauce.
Flavor profiles:
Sweet, sour, savory
Serving suggestions:
Serve the sweet and sour fried shrimp as an appetizer or as a main dish with rice and vegetables.
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Region: Chinese