Peking Sweet and Sour Shrimp
Peking Sweet and Sour Shrimp
Get this quick and easy Chinese shrimp recipe by Martin Yan from True Passion.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 - 6 servings
  • 375 grams jumbo Shrimps, deveined
  • Marinade
  • 1 tablespoon Cornstarch
  • ½ teaspoon Salt
  • ½ teaspoon White pepper
  • 1 cup Flour
  • Seasonings
  • ⅓ cup Thai Sweet Chilli Sauce
  • 2 tablespoons Palm vinegar
  • 2 tablespoons Riesling wine
  • 2 teaspoons Soy sauce
  • 1 tablespoon Palm sugar
  • Vegetable oil for deep-frying
  • 2 slices ginger, minced
  • ⅓ cup diced Onion
  • ⅓ cup diced Green bell pepper
  • ⅓ cup diced Red bell pepper
  • ½ Pineapple, peeled and diced
  1. Combine shrimp and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes. Coat shrimp with flour, then shake to remove excess Combine seasoning ingredients in a bowl; set aside
  2. Pour oil into a wok to a depth of 2-inches and heat over medium-high heat until hot but not smoking. Working in batches, deep-fry shrimp until golden brown and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Pour out all but 2 tablespoons of the oil into a heatproof bowl and return wok to the stove
  3. Heat wok over high heat. Add ginger and onion and stir-fry until fragrant, about 10 seconds. Add bell peppers and cook until tender-crisp, about 30 seconds. Add shrimp, pineapple and cook for 30 seconds

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