Sweet and Sour Shrimps

Sweet and Sour Shrimps. Here is a special sweet and sour shrimp using plum sauce. Plum sauce is a sweet and sour condiment popularly used in Chinese cooking. Don’t be discourage by the long list of ingredients, the recipe is fairly easy.

The only hard part is the ingredients are to be cook in stages. The shrimp has to be deep fried separately, the vegetables has to be stir cook separately so with the sauce and in the final stage all the ingredients are then stir cook together.

I would suggest that the shrimps are just moderately coated with the cornstarch mixture, a thin coating is necessary to make the shell extra crispy when fried. The reason is the sauce is so delicious that you will be tempted to eat the shell. Okey here is the recipe.

Ingredients:

1/2 kilo medium size shrimp, whiskers and horn trimmed

1 small size red bell pepper, cut into diagonal strips

1 small size green bell pepper, cut into diagonal strips

1 medium size white onion, cut into large wedges

3-4 stalk large spring onions, cut into diagonal thin slices

2 thumb size ginger, cut into thin strips

1/2 head garlic, finely chopped

1/4 cup plum sauce

1/4 cup tomato sauce

1/4 sweet chili sauce

2 tbsp. oyster sauce

1 tbsp. Worcestershire sauce

2 tbsp. white balsamic vinegar

2 tbsp. soy sauce

1/4 cup sugar

1 cup cornstarch

salt and pepper

cooking oil

Cooking procedure:

In a large bowl mix 3/4 cup of cornstarch with a dash salt and pepper, toss in the shrimp until uniformly coated with the mixture, set aside and let stand for 10 to 15 minutes. In a separate bowl mix plum sauce, tomato sauce, sweet chili sauce, oyster sauce, Worcestershire sauce, white balsamic vinegar, soy sauce, sugar and 1 to 1 1/2 cups of water set aside. In a deep frying pan, deep fry at high heat shrimp in batches for 1 to 2 minutes or until shells are crispy, drain excess oil in kitchen paper towels, keep aside. I a wok sauté garlic and ginger until fragrant. Stir in onion, bell pepper, spring onion and stir cook for 2 to 3 minutes or until vegetables are just half cooked. Remove from wok and keep aside. Using same wok pour in the sauce mixture let boil and simmer for 1 to 2 minutes, thicken sauce with the remaining 1/4 cup of cornstarch diluted in 1/2 cup of water. Now add in the fried shrimps and vegetables, stir cook for another minute or until the shrimps are uniformly coated with the sauce. Serve with steam rice.

See other related shrimp recipes:

Crispy Garlic Prawns

Guinataang Hipon

Guinataang Hipon Tabang

Halabos na Hipon

Shrimp Cocktail

Ukoy, Shrimp Fritter