I originally concocted this recipe for bay scallops, but found it worked just as well (perhaps even better) with shrimp. The spicy sweet and sour sauce is actually quite versatile and can be used for any sweet and sour dish - just adjust the spiciness by using more or less of the chili sauce.
Ingredients:
2 lbs. medium shrimp, shelled and deveined
Marinade for shrimp:
1/4 tsp. salt
1 tbsp. rice wine
1/4 tsp. black pepper
2 tsp. sesame oil
Sauce:
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. rice wine
1 tbsp. sesame oil
1 1/2 tsp. sambal, Sriracha or Chinese chili sauce
1/2 cup ketchup
2 1/2 tbsp. sugar
1 1/2 cups water
1 tbsp. cornstarch
4 scallions, chopped
1/2 cup cilantro, chopped
1 tbsp. fresh ginger, minced
8 cloves garlic, minced
1/4 cup water chestnut, chopped
2 Jalapeno peppers, seeded & sliced
1/2 cup green peas
Garnish:
Chopped scallion and cilantro
1. Clean and prepare the shrimp according to Bee Yin Low's "how to make your shrimp bouncy" technique http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html
2. Add the marinade ingredients to the shrimp, cover and refrigerate for 3o minutes.
3. Stir 1 tbsp. of cornstarch into the shrimp just before frying.
4. Heat 2 cups of vegetable oil in a wok or skillet over high heat. Fry the shrimp in 2-3 batches (do not overcrowd) about 2-3 minutes, turning once, or until lightly browned and just cooked through. Remove and set aside to drain on paper towels.
5. When all the shrimp are cooked, remove all but 1 tbsp. of oil from the pan and add chopped scallion, ginger, chopped water chestnut and garlic. Cook 1-2 minutes until fragrant. Add sliced jalapenos and cook briefly.
5. Pour in sauce and bring to a boil. When sauce starts to thicken, add cilantro, green peas, and reserved shrimp. Stir about 30 seconds.
6. Pour shrimp onto serving dish and garnish with additional cilantro and scallion. Serve with steamed white rice.
Ingredients:
2 lbs. medium shrimp, shelled and deveined
Marinade for shrimp:
1/4 tsp. salt
1 tbsp. rice wine
1/4 tsp. black pepper
2 tsp. sesame oil
Sauce:
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. rice wine
1 tbsp. sesame oil
1 1/2 tsp. sambal, Sriracha or Chinese chili sauce
1/2 cup ketchup
2 1/2 tbsp. sugar
1 1/2 cups water
1 tbsp. cornstarch
4 scallions, chopped
1/2 cup cilantro, chopped
1 tbsp. fresh ginger, minced
8 cloves garlic, minced
1/4 cup water chestnut, chopped
2 Jalapeno peppers, seeded & sliced
1/2 cup green peas
Garnish:
Chopped scallion and cilantro
1. Clean and prepare the shrimp according to Bee Yin Low's "how to make your shrimp bouncy" technique http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html
2. Add the marinade ingredients to the shrimp, cover and refrigerate for 3o minutes.
3. Stir 1 tbsp. of cornstarch into the shrimp just before frying.
4. Heat 2 cups of vegetable oil in a wok or skillet over high heat. Fry the shrimp in 2-3 batches (do not overcrowd) about 2-3 minutes, turning once, or until lightly browned and just cooked through. Remove and set aside to drain on paper towels.
5. When all the shrimp are cooked, remove all but 1 tbsp. of oil from the pan and add chopped scallion, ginger, chopped water chestnut and garlic. Cook 1-2 minutes until fragrant. Add sliced jalapenos and cook briefly.
5. Pour in sauce and bring to a boil. When sauce starts to thicken, add cilantro, green peas, and reserved shrimp. Stir about 30 seconds.
6. Pour shrimp onto serving dish and garnish with additional cilantro and scallion. Serve with steamed white rice.
Marinate the prepared "bouncy" shrimp with sesame oil, rice wine, salt, and black pepper.
Sauce: soy sauce, chili sauce, ketchup, rice wine vinegar, rice wine, sesame oil, sugar and water.
Chopped cilantro, ginger, jalapeno peppers, scallion, garlic and water chestnut.
Water chestnut, sesame oil, rice wine (Michiu), soy sauce and chili sauce.
Heat 2 cups vegetable oil over high heat. Just before frying, mix in 1 tbsp. of cornstarch to the shrimp; fry the shrimp in batches (do not overcrowd) 2-3 minutes, turning once or until lightly browned and just cooked through.
Drain shrimp on paper towels.
Remove all but 1 tbsp. of oil in the pan and saute garlic, ginger and scallion over high heat until fragrant.
Add sliced jalapeños and chopped water chestnuts and stir fry briefly.
Add sauce.
Bring to a boil.
When the sauce has thickened, stir in the chopped cilantro, green peas and reserved shrimp.
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