Crispy Sweet And Sour Shrimp
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Serves/Makes: 4
Ready in: 30-60 minutes
***Sweet and Sour Sauce***
- 1/2 cup finely sliced carrot
- 1/2 cup chopped green and red bell peppers
- 3 1/2 tablespoons cornstarch
- 1 cup water, divided
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/3 cup ketchup
- 1 tablespoon soy sauce
- 1 can (15 ounce size) pineapple chunks, drained
***Shrimp***
- 1 1/2 pound medium raw shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup water
- 1 large egg, lightly beaten
- vegetable oil
- hot cooked rice
For the sauce: Heat a small amount of water in a saucepan over medium-high heat. Bring to a boil then add the carrot and bell peppers. Cook for 2 minutes or until crisp-tender. Remove from the saucepan and drain the water. In a small bowl, whisk together the cornstarch and 1/3 cup of the water. Add the remaining water, sugar, vinegar, ketchup, and soy sauce to the saucepan. Bring to a simmer and let cook, stirring constantly, until thickened. Stir in the cooked vegetables and pineapple. Remove from the heat and keep warm. Heat 2-inches of oil in a deep saucepan or Dutch oven to 375 degrees F. For the shrimp: Combine the flour, cornstarch, baking powder, salt, water, and egg in a shallow dish and whisk until combined. Dip the shrimp into the batter, letting any excess drip off. Add to the hot oil and cook in batches until golden brown. Remove from the oil with a slotted spoon and let drain on paper toweling. Add the shrimp to the sweet and sour sauce and stir to coat. Serve the shrimp and sauce over steamed white rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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