Sweet Sour Shrimp
|Brand rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Fresh shrimp||1 Pound, cleaned and deveined|
|Soy sauce||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|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)|
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.
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.