- 4
Ingredients
- 1 - 1 T. Chinese rice wine or dry sherry
- 3 - 3 T. light soy sauce
- 5 - 5 T. cornstarch
- 1/2 - 1/2 t salt
- 1 - 1 pound large shrimp, shelled and deveined
- 1 - 1 medium red bell pepper, cored and cut into 1-inch cubes
- 1 - 1 medium green bell pepper, cored and cut into 1-inch cubes
- 1 - 1 cup canned pineapple chunks, well drained, syrup reserved
- 1/3 - 1/3 cup cider vinegar
- 1/3 - 1/3 cup plus 1 T. sugar
- 1/4 - 1/4 cup ketchup
- 1 - 1 garlic clove, crushed with the side of a knife and peeled
- 1 - 1 cup canola oil
Preparation
Step 1
1. In a medium bowl, whisk together the wine, 1 tablespoon of the soy sauce, 3 tablespoons of the cornstarch, and salt until you have a smooth paste. Add the shrimp and mix well. Let stand for 20 minutes.
2. Bring a small saucepan of water to boil and add the peppers. As soon as the water returns to a boil, drain immediately and run under cold water to stop the cooking. Add the pineapple to the peppers.
3. In a small bowl, combine the vinegar, sugar, 1/3 cup of reserved pineapple syrup, ketchup, and the remaining 2 tablespoons of soy sauce. In another small bowl, dissolve the remaining 2 tablespoons of cornstarch in 1/3 cup water.
4. In a wok or stir-fry pan, heat 1 cup of oil over medium-high heat to 350F to 375F on a deep-fry or candy thermometer. Drop half of the shrimp, one at a time, into the pan. Cook, turning the shrimp carefully, until the shrimp turn pink and are lightly crisp, 2 to 3 minutes. Transfer to a dish lined with paper towels. Continue with the rest of the shrimp. Keep in a warm oven while you make the sauce.
5. Reserve 1 tablespoon of the oil and discard the rest. Wipe the pan clean with paper towels. Heat the reserved oil in the wok over medium heat. Add the garlic and stir until the garlic sizzles. Add the ketchup mixture to the pan and stir constantly, until the mixture comes to a boil Stir in the cornstarch mixture and continue stirring until the sauce thickens and becomes translucent. Remove and discard the garlic. Add the pineapple chunks, peppers, and shrimp. Mix well to coat the shrimp. Transfer to a platter and serve immediately.