Hawaiian Sweet And Sour Shrimp Food

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
• Whisk together cornstarch and water in a small bowl.
• Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
• Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
• Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
• Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
• Add in the garlic and ginger, stir-fry for 30 seconds.
• Add in the pineapple and stir-fry for 30 seconds.
• Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
• Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
• Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
• Serve sweet and sour shrimp garnished with green onions and sesame seeds.

SWEET AND SOUR SHRIMP

Steps:

• To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
• In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
• In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
• Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
• Remove from the heat and serve over rice.

HAWAIIAN COCONUT SHRIMP WITH SWEET AND SOUR SOY SAUCE

Steps:

• Mix flour, sea salt and pepper on a large plate.
• lightly beat egg whites in a medium bowl.
• spread coconut on another large plate.
• dip shrimp in flour then in egg whites.
• roll each shrimp in coconut until well covered.
• heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
• Soy Sauce:.
• Mix all ingredients and stir until sugar is dissolved.
• makes 1 cup.
• Serve shrimp with sweet and sour soy sauce.

SWEET AND SOUR GLAZED SHRIMP

Steps:

• Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
• Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
• Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

HAWAIIAN SHRIMP SKEWERS

Steps:

• Drain pineapple, reserving juice.
• Combine vegetables with shrimp on skewers and place in shallow pan.
• Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs.
• Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce.

HAWAIIAN PINEAPPLE SWEET & SOUR SMOKED SAUSAGE

Steps:

• Cook and stir sausage and bell peppers over medium-high heat for 5 minutes or until sausage is lightly browned and peppers are tender.
• Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
• Serve over cooked rice.

SIMPLE SWEET AND SOUR SHRIMP

Steps:

• Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
• In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
• Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.

SWEET AND SOUR SHRIMP WITH PINEAPPLE

Steps:

• To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside.
• Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate.
• Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally.
• Serve hot, spooned over rice.

TROPICAL PASSION SWEET & SOUR SHRIMP

Steps:

• PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
• Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
• Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
• Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
• Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
• Remove from pan using a slotted spoon and set aside.
• Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
• Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
• Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
• Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
• Immediately remove from the heat.
• Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
• TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.

HAWAIIAN SWEET AND SOUR CHICKEN

Steps:

• Whisk egg in small bowl. Mix flour, salt, and pepper in another small bowl.
• Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches.
• While chicken is cooking cube the green pepper and boil till tender. Drain and set aside.
• Once chicken is done, make sauce:.
• In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works). Add the juice from the can of pineapples, the soy sauce and the sugar. Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend. Heat the sauce till thick and glossy. You will have to stir it often, especially when it starts to thicken.
• Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix.
• Serve over hot rice.