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Sweet Sour Shrimp

Quick.easy.cooking's picture
Ingredients
  Brand rice 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Fresh shrimp 1 Pound, cleaned and deveined
  Soy sauce 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Salt 4 Teaspoon
  Red wine vinegar 1 Cup (16 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Vegetable oil 3 Cup (48 tbs)
  Vegetable oil 1 Tablespoon
  Onion 1 Small, cut into thin wedges
  Green pepper 1 Small, cut into chunks
For sweet sour sauce
  Canned pineapple chunks 1 Cup (16 tbs)
  Juice 1⁄2 Cup (8 tbs) (for sauce)
  Tomatoes 2 Small, cut into thin wedges
  Orange juice 1⁄2 Cup (8 tbs)
  Pineapple juice 1⁄2 Cup (8 tbs), drained from pineapple chunks
  Tomato paste 6 Ounce (1 can)
Directions

Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Combine shrimp, soy sauce and salt; mix well.
Coat shrimp evenly with cornstarch.
Heat 2 to 3 cups oil to 350° F (177°C).
In a large skillet or wok, deep- fry shrimp in oil until shrimp is firm and cooked, about 3 minutes.
Do not overcook.
Drain on paper towel.
Keep warm in very low oven, 250°F (121°C).
In a large skillet or wok, stir 1 tablespoon vegetable oil, onion and green pepper just until heated.
Add 1 cup Sweet-Sour Sauce and pineapple Chunks.
Heat thoroughly.
Carefully stir in shrimp and tomato wedges.
Cook until mixture is heated and coated with sauce.
Spoon Sweet-Sour Shrimp over hot cooked rice.
Sweet-Sour Sauce: Blend sugar, cornstarch and salt.
Stir in vinegar, orange juice, pineapple juice and tomato paste.
Cook, stirring constantly, until thickened and glossy.
Cover and refrigerate 2 cups of sauce to use at another time.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Shrimp
Servings: 
4

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