Sweet and Sour Shrimp (糖醋虾)

Method9 steps · about 30 min

1. 1

   Step 1: Mix all the peeled shrimp with the separate ¼ tsp marinade salt, 1 tbsp marinade Shaoxing wine and 1 tsp grated marinade ginger. Refrigerate while preparing the remaining ingredients.

   Uses 1 lb (450 g) shrimp, peeled and deveined · ¼ tsp salt for marinade · 1 tbsp Shaoxing wine for marinade · 1 tsp grated ginger for marinade

2. 2

   Step 2: Mix all the ketchup (2 tbsp), separate sauce Shaoxing wine (2 tbsp), rice vinegar (3 tbsp), light soy sauce (1 tbsp), white sugar (3 tbsp), separate ¼ tsp sauce salt and 1 tsp sauce cornstarch. Stir until the sugar dissolves and reserve this complete sauce.

   Uses 2 tbsp ketchup for sauce · 2 tbsp Shaoxing wine for sauce · 3 tbsp rice vinegar for sauce · 1 tbsp light soy sauce for sauce · 3 tbsp white sugar for sauce · 1 tsp cornstarch for sauce · Separate ¼ tsp salt for sauce

3. 3

   Step 3: When ready to cook, add the separate ¼ cup coating cornstarch to all the marinated shrimp from step 1. Toss to coat completely.

   Uses All shrimp and their salt, wine and grated-ginger marinade from step 1 · ¼ cup cornstarch for coating

4. 4

   Step 4: Heat all the 2 tbsp frying peanut oil in a large skillet over medium-high heat. Shake excess coating starch off the shrimp from step 3, leaving that loose starch behind, and arrange all the coated shrimp without overlap. Cook undisturbed about 2 minutes until browned underneath, then flip and cook the second side until browned and the shrimp are pearly and opaque throughout. Transfer all the cooked shrimp to a plate, leaving the actual remaining oil in the pan.

   Brown shrimp — first side · 2 minUses 2 tbsp peanut oil for frying shrimp · All coated shrimp from step 3, with shaken-off excess starch left behind

5. 5

   Step 5: Use the actual residual frying oil from step 4. Only if it is insufficient for the aromatics, add the separate optional 1 tbsp additional peanut oil. Heat the skillet over medium-high heat, add all the julienned small thumb-size stir-fry ginger (1 small) and stir a few times until fragrant. Keep all the cooked shrimp reserved.

   Uses Actual residual frying oil, with all cooked shrimp reserved separately · 1 tbsp additional peanut oil, only if residual pan oil is insufficient · 1 small thumb-size piece ginger, julienned, for stir-frying

6. 6

   Step 6: Add all the diced white onion (½) to the fragrant ginger and actual pan contents from step 5. Cook and stir about 2 minutes until the onion just begins to soften.

   Begin softening diced onion · 2 minUses All stir-fry ginger and actual pan oil from step 5 · ½ white onion, diced

7. 7

   Step 7: Add all the diced bell pepper (1) to the ginger and onion from step 6. Stir-fry for 1 minute.

   Stir-fry diced bell pepper · 1 minUses All ginger, onion and actual pan contents from step 6 · 1 bell pepper total, diced

8. 8

   Step 8: Stir the complete sauce from step 2 again to suspend its cornstarch, then pour it all over the vegetables from step 7. Cook and stir until fully thickened.

   Uses All seven-stock sauce mixed in step 2 · All vegetables and actual pan contents from step 7

9. 9

   Step 9: Return all the cooked shrimp reserved from step 4 to the thickened sauce and vegetables from step 8. Turn off the heat and toss to coat the shrimp. Transfer to a serving plate and serve hot as 4 main portions, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C (165°F).

   Uses All fully cooked shrimp reserved from step 4 · All thickened sauce, ginger, onion, bell pepper and actual pan contents from step 8 · Ready steamed rice for serving, optional