Chinese Style Crispy Shrimp With Sweet Sour Sauce Recipes

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
• Whisk together cornstarch and water in a small bowl.
• Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
• Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
• Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
• Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
• Add in the garlic and ginger, stir-fry for 30 seconds.
• Add in the pineapple and stir-fry for 30 seconds.
• Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
• Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
• Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
• Serve sweet and sour shrimp garnished with green onions and sesame seeds.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
• Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
• Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
• Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
• Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
• Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
• Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
• Garnish each serving with green onions and sesame seeds.

SWEET AND SOUR SHRIMP

Steps:

• To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
• In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
• In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
• Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
• Remove from the heat and serve over rice.

GRILLED SHRIMP WITH SWEET-AND-SOUR SAUCE

Steps:

• In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 1 to 2 minutes, stirring frequently. Add the marmalade, rice vinegar,Dijon mustard and fish sauce; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. (Can make the sauce ahead of time and warm up over medium heat before serving.).
• In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly.
• With the lid closed, grill the shrimp over High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 5 to 7 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top, serve extra sauce on the side.