Sweet and Sour Shrimp
The dish nails the perfect balance of tangy and sweet flavors. The sauce is just right, and the shrimp stays irresistibly juicy!
Ingredients
- 500 Sweet and Sour Shrimp
- 1 large paprika, diced
- 1 large red or white onion, diced
- 3/4 cloves of garlic, minced
- 1 tsp white pepper
- Vegetable oil, for frying
- Spring onions
- cilantro/parsley for garnish
- Salt and sugar to taste
For the Sauce
- 1 tsp Chinese dark or white vinegar
- 2/3 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 3 tablespoons water
Instructions
- Rinse the shrimp and blot them dry with a paper towel. Butter slashed the shrimp that allows more area on surface to the sauce stick on shrimp, season by dash of salt and white pepper.
- 1 tablespoon vegetable oil is added to a large skillet or wok and heated over medium-high. Shrimps are added, and the shrimp are stir-fried until they turn pinkish red and slightly translucent. Stir-fry for another 1–2 minutes on each side. Set aside.
- Add more oil if needed. Stir-fry the chopped onions and bell pepper a little soft until about 2 minutes, adding the minced garlic and carry on another 30 seconds over medium heat till fragrant.
- In a separate bowl, mix the vinegar, tomato ketchup, oyster sauce, soy sauce and sesame oil. In another bowl, whisk the water with the cornstarch to form a slurry.
- Return the cooked shrimp to the pan, add the sauce, and mix until fully coated. Gradually stir in the cornstarch slurry, letting the sauce thicken as it simmers for 1-2 minutes until glossy.
- Turn off the gas and sprinkle with fresh-cut spring onions and parsley. Serve immediately over steamed rice or stir-fried noodles.