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Crispy Sweet And Sour Shrimp
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Crispy fried shrimp served with a perfectly balanced homemade sweet and sour sauce. No need for Chinese takeout - you can make your own authentic tasting version at home.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Sweet and Sour Sauce
1/2 cup finely sliced carrot
1/2 cup chopped green and red bell peppers
3 1/2 tablespoons cornstarch
1 cup water, divided
1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon soy sauce
1 can (15 ounce size) pineapple chunks, drained
Shrimp
1 1/2 pound medium raw shrimp, peeled and deveined
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1 large egg, lightly beaten
vegetable oil
hot cooked rice
directions
For the sauce: Heat a small amount of water in a saucepan over medium-high heat. Bring to a boil then add the carrot and bell peppers. Cook for 2 minutes or until crisp-tender. Remove from the saucepan and drain the water.
In a small bowl, whisk together the cornstarch and 1/3 cup of the water.
Add the remaining water, sugar, vinegar, ketchup, and soy sauce to the saucepan. Bring to a simmer and let cook, stirring constantly, until thickened. Stir in the cooked vegetables and pineapple. Remove from the heat and keep warm.
Heat 2-inches of oil in a deep saucepan or Dutch oven to 375 degrees F.
For the shrimp: Combine the flour, cornstarch, baking powder, salt, water, and egg in a shallow dish and whisk until combined.
Dip the shrimp into the batter, letting any excess drip off. Add to the hot oil and cook in batches until golden brown. Remove from the oil with a slotted spoon and let drain on paper toweling.
Add the shrimp to the sweet and sour sauce and stir to coat. Serve the shrimp and sauce over steamed white rice.
nutrition data
483 calories, 4 grams fat, 71 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
January 22, 2013
I dug out the deep fryer for this one but it should work just fine in the Dutch oven as directed. Just make sure to use a thermometer to keep your oil at 375F. The batter was nice and light and wonderfully crispy when cooked. The sweet and sour sauce tasted great but the chunks of pineapple were a little odd - it's a dipping sauce so having chunks in it isn't really beneficial. I'd buy the "tidbits" next time or chop them further by hand. Great recipe though, we really enjoyed it!