SWEET AND SOUR SHRIMP
Sweet and Sour Shrimp is a quick Chinese meal made all in on pot! Succulent seafood is stir-fried with bell peppers, zucchini, pineapple and then tossed in a tangy honey sauce.
Provided by Jessica Gavin
Categories Main Course
Time 15m
Number Of Ingredients 19
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 GLAZED SHRIMP
Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
- Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
- Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg
SWEET AND SOUR PRAWNS/SHRIMP
This recipe is based on one from ninmsn.com.au which the DH and I changed to suit our own tastes. The original included water chestnuts which we omitted and we added chillies to give a bit of bite and we thoroughly enjoyed the result. When we made it I used 580 grams of prawns but they were jumbo prawns - 7 all up and the 2 of us gobbled up the lot, using smaller prawns you could serve 3 to 4 people. I have included peeling the prawns in the preperation time.
Provided by ImPat
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- SAUCE - combine all the sauce ingredients in a jug and set aside.
- Heat a wok over a high heat and add oil and when the wok begins to smoke a little add garlic, ginger, chillies and spring onions tossing with a metal spatula for 20 seconds.
- Add prawns, carrot and capsicum and continue to cook for 1 minutes and then pour in the sauce and simmer for 3 to 5 minutes or until slightly thickens and then serve immediately with steamed or fried rice.
SWEET & SOUR PRAWNS
Transform prawns into a takeaway treat - sweet & sour prawns - in less time than it would take to have it delivered. Alternatively, try with chicken or pork, if you prefer
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
- Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
- Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
- Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.
Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3 milligram of sodium
BATTER FOR SWEET AND SOUR SHRIMP
Make and share this Batter for Sweet and Sour Shrimp recipe from Food.com.
Provided by Aroostook
Categories Healthy
Time 20m
Yield 30 shrimp coated, 30 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and let set for 10 minutes.
- Dip shrimp in batter and shake off excess.
- Deep fry 350 degree F for 5-6 minutes.
- Drain on paper towels.
- Keep warm in 200 degree F oven until ready to serve.
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