From time to time, change the cooking method to make the shrimp dish more attractive and less boring!
Ingredient:
– 700g shrimp, peeled and deveined; 1 pinch of salt, 1 pinch of pepper, a little rice wine, 1 tbsp corn starch, 1 tbsp water, 1 egg, 1.5 cups corn starch, 4 cups cooking oil.
– 1 tablespoon vegetable oil, 1/4 small onion cut into small squares, 1/4 green bell pepper cut into bite-sized pieces, 1/4 red bell pepper cut into squares, 1/ 4 cups sliced pineapple, 3 minced garlic cloves.
– 1/4 tsp salt, 2 tbsp rice vinegar, 2 tbsp ketchup, 3 tbsp sugar, 1 cup chicken broth (or filtered water), 1 tbsp corn starch, 1 tbsp water .
Making:
Step 1: Marinate shrimp
Place shrimp in a large bowl and season with salt, white pepper, and rice wine.
In a small bowl, mix 1 tablespoon cornstarch and 1 tablespoon water, then add this mixture to the shrimp bowl. Crack in the eggs and mix with your hands. Let marinate for 10 minutes.
Step 2: Make sweet and sour sauce
In a medium bowl, combine salt, rice vinegar, ketchup, sugar, and chicken broth. Mix well and set aside.
Step 3: Fry the shrimp
Pour 1.5 cups of cornstarch into a large bowl. Use your hands to roll each shrimp into the starch bowl, then squeeze it tightly so that the shrimp is evenly adhered to the starch. Place shrimp on a plate. Do until the shrimp are gone, let the shrimp rest for 5 minutes before frying so that the corn starch sticks better.
In a large pot, heat the cooking oil to 350 degrees F. (You can test the oil temperature with a pair of wooden chopsticks: Insert the chopsticks into the oil and if you see many small bubbles immediately around the tip of the chopsticks, then oil is ready to fry. Make sure your chopsticks are completely dry before touching the hot oil or oil will be splashed).
Put the shrimp in the oil pan. Deep-fry in oil for 2 minutes, stirring occasionally to cook shrimp evenly on all sides, until shrimp turn pink, outside light golden. Transfer shrimp to a plate lined with paper towels to absorb the oil.
Step 4: Stir-fry chili
In a saucepan over high heat, add 1 tablespoon of vegetable oil. Add onion, green bell pepper, red bell pepper, pineapple and garlic and sauté until fragrant, regarding 30 seconds then transfer to a plate.
Still in the same pan, add the sauce. Cook for 1 minute until sauce comes to a boil.
In a small bowl, mix 1 tablespoon cornstarch and 1 tablespoon water, then add this cornstarch mixture to the pan. Cook, stirring, until sauce thickens. Finally add shrimp, sautéed chili and stir to coat everything in the sauce.
For sweet and sour fried shrimp on a plate, it is very suitable to eat hot with rice. This type of stir-fried shrimp is both tough and delicious, and the sweet and sour shrimp meat is extremely attractive.
Good luck!
