You are here

Sweet Sour Shrimp

admin's picture
Ingredients
  Shelled shrimp 12 Ounce (Fresh Or Frozen)
  Canned pineapple chunks juice packed 8 Ounce (1 Can)
  Green pepper 1 Medium, cut into strips
  Carrot 1⁄2 Cup (8 tbs), bias sliced 1/4 inch thick
  Garlic 1 Clove (5 gm), minced
  Cooking oil 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Tomato sauce 1⁄3 Cup (5.33 tbs)
  Soy sauce 2 Teaspoon
  Cornstarch 6 Tablespoon
  Egg 1 , beaten
  All purpose flour 1⁄4 Cup (4 tbs)
  Cooking oil/Shortening 2 Cup (32 tbs) (For Deep Fat Frying)
Directions

Thaw shrimp, if frozen.
Drain pineapple chunks, reserving juice; set aside.
In skillet cook green pepper, carrot, and garlic in 2 tablespoons oil till tender.
Add reserved pineapple juice, 3/4 cup of the chicken broth, brown sugar, vinegar, tomato sauce, and soy sauce to vegetable mixture.
Bring to boiling.
Blend 2 tablespoons of the cornstarch and 2 tablespoons cold water.
Blend into vegetable mixture.
Cook and stir till thickened and bubbly.
Keep warm.
For batter, in small bowl combine egg, flour, remaining 4 tablespoons cornstarch, remaining chicken broth, and 1/2 teaspoon salt; beat till smooth.
Dip shrimp in batter.
Fry half at a time in deep, hot oil (365°) about 5 minutes or till golden.
Drain; keep warm.
Stir shrimp into sauce along with pineapple chunks.
Heat through.
If desired, serve over hot cooked rice.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp

Rate It

Your rating: None
4.16875
Average: 4.2 (16 votes)