← Back to Search Results
stir-frying Asian, Chinese
Sweet and Sour Shrimp

Photo by:
Comments: 0
 

Recipe

This is a fresher, lighter version of the Chinese take-out standard, with a fragrant sauce spiked with chile, garlic, and ginger

Yield: Makes 4 servings
Prep time: 20 Mins
Cooking time: 10 Mins

Ingredients

  • 3 tbsp rice wine vinegar
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp sugar
  • 2 tbsp vegetable oil
  • 1 green bell pepper, seeded and cut into strips
  • 1 small carrot, cut into matchsticks
  • 1 celery stalk, cut into matchsticks
  • 3 shallots, peeled and sliced
  • 1 tbsp peeled and grated fresh ginger
  • 1 fresh hot red chile, seeded and minced
  • 1 garlic clove, minced
  • 1 lb (450g) medium shrimp, peeled and deveined
  • 2 scallions, white and green parts, cut into thin strips

Special Equipment:

  • Wok

Directions

1. Stir the vinegar, honey, soy sauce, sugar, and ketchup in a small pan over a low heat until the sugar is melted.

2. Heat the oil in a large frying pan or wok over high heat. Add the green pepper, carrot, celery, shallots, ginger, chile, and garlic. Stir-fry until the green pepper softens, about 3 minutes.

3. Add the shrimp and stir-fry for about 2 minutes or until they turn pink. Pour in the vinegar mixture and stir-fry for 1 minute until the shrimp and vegetables are coated and everything is heated through.

4. Transfer to a platter and garnish with the scallions. Serve hot.

Good with hot cooked rice.

Variation:

Sweet and Sour Fish: Substitute cubes of firm white fish, such as monkfish, for the shrimp. Strips of sole or sea bass would also work well, but take care not to overcook them, or they will disintegrate.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

269kcal (13%)
87mg (9%)
31mg (52%)
191mcg RAE (6%)
462mg
58mg
25g
15g
1g
22g
171mg (57%)
774mg (32%)
1g (4%)
9g (14%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
new-american-table New American Table
by Marcus Samuelsson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-sweet-life The Sweet Life
by Kate Zuckerman
west-coast-cooking West Coast Cooking
by Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?