Sweet Sour Prawns Food

SWEET AND SOUR PRAWNS

Steps:

• Make the sweet and sour sauce as instructed in the recipe. Set aside.
• In a medium-size mixing bowl, whisk the egg whites until light and foamy. Add the cornstarch and continue whisking until all of the cornstarch has dissolved and you have a smooth batter.
• Heat a wok, large skillet, frying pan, or Dutch oven to medium-high heat with enough cooking oil to fry the shrimp. The oil should reach 350 degrees F (175 degrees C) when ready to fry your battered shrimp.
• Coat your peeled and deveined shrimp into the batter using a heat-safe slotted spoon or fork. Let the excess batter drip off of the shrimp before placing them into your heated oil.
• Fry the battered shrimp for 4-5 minutes, or until a light golden brown. Remove the cooked shrimp from your cooking oil and transfer to a paper towel-lined plate to drain off excess oil. Cook the shrimp in batches, if needed, until all of your shrimp are done.
• Clean out debris from your oil and leave about 2 tablespoons of your cooking oil in the wok or skillet to stir fry your vegetables. Return the wok to medium-high heat and add your cut vegetables. Stir fry until tender, about 2-3 minutes.
• Pour the sweet and sour sauce over your wok fried vegetables and stir to thoroughly coat the cut veggies. Add the shrimp back to the wok or skillet and stir to coat. Cook until the sauce is shimmering and the shrimp and sauce are heated through.
• Remove from heat and serve immediately. Serve over steamed or fried rice, garnish with sesame seeds and chopped green onion if desired.

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.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
• Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
• Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
• Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
• Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
• Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
• Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
• Garnish each serving with green onions and sesame seeds.