Sweet and Sour Shrimp
Ingredients
- 500 gWild shrimp (peeled)
- 1 pcRed bell pepper (squared)
- 1 pcGreen bell pepper (squared)
- 1 pcOnion (roughly sliced)
- 200 gAnanas comosus (L.) Merril (diced)
- 2 pcGarlic (minced)
- 3 tbspPeanut oil
- 4 tbspRice vinegar
- 3 tbspWhite sugar
- 2 tbspsoy sauce
- 1 tbspCorn starch
- 50 mlOrange juice
- 1 tbspTomato paste
Method
A glossy, lacquered sauce coating pearly shrimp. The crunch of peppers balances with the pineapple's acidity for a clean textural contrast.
- 1
Cut the peppers and onion into regular 2 cm squares. Cut the pineapple into cubes of the same size. Finely chop the garlic.
- 2
Heat the peanut oil in a wok or skillet until it smokes slightly. Sear the shrimp for 1 minute per side until they turn pink and firm. Remove from the pan.
- 3
In the same pan, toss in the onion, peppers, and pineapple. Sauté over high heat for 3 minutes. The vegetables should remain firm to the bite, not soft.
- 4
Mix the vinegar, sugar, soy sauce, orange juice, tomato paste, and cornstarch. Pour over the vegetables. Bring to a boil: the sauce should thicken instantly and coat the spoon.
- 5
Put the shrimp back into the sauce. Mix vigorously to glaze them. Serve as soon as everything is steaming and shiny.
Frequently asked questions
How do you get this dish right?
- Do not overcook the shrimp initially; they will finish heating in the sauce to stay tender.
- Cornstarch must be fully dissolved in cold liquids to avoid lumps.
How long does this dish keep?
Keep refrigerated for 24 hours. Reheat quickly in a pan to avoid toughening the shrimp.
