Pineapple Shrimp
Ingredients
- 500 gShrimp (peeled)
- 1 pcAnanas comosus (L.) Merril (cubed)
- 1 pcRed bell pepper (diced)
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 3 tbspsoy sauce
- 2 tbspRice vinegar
- 1 tbspWhite sugar
- 1 tbspCorn starch
- 2 tbspPeanut oil
- 15 gFresh ginger (grated)
- 3 tbspKetchup
Method
Pearlescent shrimp coated in a syrupy, glossy sauce. Fresh pineapple acidity cuts through the sweetness, while the peppers stay crisp to the bite.
- 1
Peel the shrimp. Cut the pineapple and bell pepper into 2 cm cubes. Thinly slice the onion, mince the garlic, and grate the fresh ginger.
- 2
Heat the peanut oil in a wok or large skillet. Sauté the shrimp over high heat until they turn pink and firm. Remove immediately.
- 3
In the same pan, add the onion, bell pepper, pineapple, garlic, and fresh ginger. Sauté for 3 minutes: the fruit should color slightly but the vegetables should remain al dente.
- 4
Mix the soy sauce, vinegar, sugar, ketchup, and cornstarch. Pour into the wok. Stir until the sauce coats the spoon. Return the shrimp to glaze them.
Frequently asked questions
How do you get this dish right?
- Don't overcook the shrimp at first; they will finish heating through in the sauce.
- Cornstarch must be fully dissolved in cold liquids to avoid lumps.
How long does this dish keep?
Keep for 24 hours in the fridge. Reheat very quickly to avoid toughening the shrimp.
