Sweet and Sour Shrimp with Ginger, Bell Peppers, and Pineapple
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Sweet and Sour Shrimp with Ginger, Bell Peppers, and Pineapple
Ingredients
- Soy Sauce - 3 tablespoons
- Sherry - 1 tablespoon
- Peeled Cooked Shrimp - 17.6 oz
- Water - 1 cup
- Red Wine Vinegar - ⅓ cup
- Corn Starch - ⅓ cup
- Onion - 1 head
- Vegetable Oil - ½ cup
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Pineapple - 24.7 oz
- Carrot - 1 piece
- Garlic - 3 cloves
- Scallions - 4 pieces
- Grated Ginger Root - 1 piece
- Salt - to taste
Step by Step guide
Step 1
Finely chop the vegetables: bell peppers, onion, and green onion into small pieces (about 2 cm), slice the carrot (medium-sized) into thin rounds, and cut a small piece of ginger (2 cm) into matchstick-sized strips. Mince the garlic with a knife or garlic press. Peel and finely chop the pineapple (into 2 cm pieces).
Step 2
Mix the sherry with 1 tablespoon of soy sauce. Pour this mixture over the shrimp, mix thoroughly, and let it sit for a few minutes.
Step 3
While the shrimp is marinating, dilute 2 tablespoons of soy sauce in 1 cup of water, add sugar, vinegar, and ¼ teaspoon of salt, and stir until the sugar is completely dissolved.
Step 4
Pour the cornstarch into a shallow bowl. Transfer the shrimp into it, draining any excess liquid. Coat the shrimp thoroughly in the cornstarch.
Step 5
In a wok or heavy saucepan (25 cm in diameter), heat ⅓ cup of vegetable oil over medium heat. When the oil is hot, add the shrimp and fry until golden brown. It's better to cook in two batches (about 2 minutes each). After frying, place the shrimp on a clean plate.
Step 6
In the same saucepan with the hot oil, add the bell peppers and onion, sauté for 3 minutes, and transfer to the plate with the shrimp. Add 1 tablespoon of oil to the saucepan, then add the carrot and pineapple. Cook for 2 minutes and transfer to the plate with the shrimp. Add another tablespoon of oil to the saucepan, add the ginger, green onion, and garlic, sauté for 1 minute, and transfer to the shrimp.
Step 7
Pour the previously prepared vinegar sauce into the saucepan with the oil. When the liquid comes to a boil, add 2 teaspoons of cornstarch diluted in water (2 tablespoons), stir, and cook for another minute.
Step 8
Add the shrimp, vegetables, and pineapple to the thickened sauce. Stir actively until the oil comes to a boil again, and let it cook for another minute.
Step 9
Serve the shrimp hot with boiled rice.
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