Crispy Shrimp with Sweet-Sour Sauce
锅包虾
Double-fried shrimp are glazed with a tomato sweet-sour sauce and finished with shredded vegetables and cilantro.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- large shrimp
- carrot
- cilantro
- pepper
- scallions
- ginger
- potato starch
- water
- a littlesalt
- cooking oil
- 1 spoonfullight soy sauce
- 2 spoonfulswhite vinegar
- 3 spoonfulssugar
- 4 spoonfulstomato sauce (番茄酱)
- 5 spoonfulswater for sauce
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Peel and butterfly the shrimp. Marinate with a little salt, pepper, scallions and oil for 10 minutes.
- 02
Soak potato starch in water for 30 minutes. When it separates, pour off the extra water and mix the shrimp into the wet starch.
- 03
Fry the coated shrimp until set and remove. Heat the oil further and fry them again for 1 minute.
- 04
Boil light soy sauce, white vinegar, sugar, tomato sauce and water over high heat until thick.
- 05
Add the shrimp, shredded scallions, carrot, ginger and cilantro and toss while reducing the sauce.
Illustrated Cooking Guide
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Cooking Method
Crispy Shrimp with Sweet-Sour Sauce
Double-fried shrimp are glazed with a tomato sweet-sour sauce and finished with shredded vegetables and cilantro.
Ingredients
- large shrimp
- carrot
- cilantro
- pepper
- scallions
- ginger
- potato starch
- water
- a littlesalt
- cooking oil
- 1 spoonfullight soy sauce
- 2 spoonfulswhite vinegar
- 3 spoonfulssugar
- 4 spoonfulstomato sauce (番茄酱)
- 5 spoonfulswater for sauce
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Peel and butterfly the shrimp. Marinate with a little salt, pepper, scallions and oil for 10 minutes.
- 02
Soak potato starch in water for 30 minutes. When it separates, pour off the extra water and mix the shrimp into the wet starch.
- 03
Fry the coated shrimp until set and remove. Heat the oil further and fry them again for 1 minute.
- 04
Boil light soy sauce, white vinegar, sugar, tomato sauce and water over high heat until thick.
- 05
Add the shrimp, shredded scallions, carrot, ginger and cilantro and toss while reducing the sauce.
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