Sweet & Sour Shrimp
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Green pepper||1 , chopped|
|Tomato||1 , chopped|
|Sweet and sour sauce||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chicken broth||2 Tablespoon|
|Diced pineapple||1⁄3 Cup (5.33 tbs)|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients and shrimp in a medium bowl; mix well.
Let stand 30 minutes.
Place cornstarch in a saucer.
Pat marinated shrimp dry with a paper towel and coat with cornstarch.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower shrimp into hot oil with a slotted metal spoon.
Deep-fry several at a time until pink, about 15 seconds.
Remove shrimp with slotted spoon.
Drain well on paper towels.
Remove oil except 2 tablespoons from wok.
Heat wok 1 minute over medium heat.
Add green pepper and tomato.
Stir-fry about 1 minute.
Add Sweet & Sour Sauce, 1/3 cup water, chicken broth and pineapple.
Bring to a boil over high heat.
Add shrimp, stirring well to coat with sauce.