Chinese Style Crispy Shrimp With Sweet Sour Sauce Recipes

CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE

Chinese-Style Crispy Shrimp With Sweet & Sour Sauce image

Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce.

Provided by Manami

Categories Lunch/Snacks

Time 50m

Yield 20 appetizers, 20 serving(s)

Number Of Ingredients 17

Ingredients

1 lb fresh shrimp or 1 lb frozen raw shrimp
1 egg, slightly beaten
1 tablespoon cornstarch
1 teaspoon dry white wine
1/2 teaspoon soy sauce
1/4 teaspoon salt
vegetable oil
1/2 cup all-purpose flour
1/2 cup water
3 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup red wine vinegar
1/2 cup catsup
1/3 cup granulated sugar
1/2 teaspoon red pepper sauce

Steps:

RED SWEET AND SOUR SAUCE:.
Mix all ingredients.
Have ready for shrimp.
SHRIMP:.
Remove shells from shrimp, leaving tails intact.
If shrimp are frozen do not thaw; peel under running cold water.
Make a shallow cut lengthwise down back of each shrimp and devein.
Slit shrimp lengthwise down the back almost in half.
Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
Cover and refrigerate 10 minutes.
Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
Stir shrimp into batter until coated.
Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
Serve hot with sauce.

SWEET AND SOUR SHRIMP

Sweet and Sour Shrimp image

Asian-inspired sweet and sour shrimp stir-fry.

Provided by Lanzzz

Categories Shrimp Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

½ cup honey
⅓ cup rice vinegar
3 tablespoons tomato paste
3 tablespoons pineapple juice
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon cornstarch
1 pound extra-large shrimp - peeled, deveined, and tails removed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil, divided
½ teaspoon sesame oil
1 cup diced red bell pepper
1 cup sliced zucchini
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 cup pineapple chunks
1 tablespoon sliced green onions
¼ teaspoon sesame seeds

Steps:

Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
Garnish each serving with green onions and sesame seeds.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg

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