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Sweet & Sour Shrimp Recipe
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Green pepper||1 , chopped|
|Tomato||1 , chopped|
|Sweet and sour sauce||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chicken broth||2 Tablespoon|
|Diced pineapple||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1411 Calories from Fat 451
% Daily Value*
Total Fat 51 g78.3%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 2511.8 mg104.7%
Total Carbohydrates 125 g41.5%
Dietary Fiber 5.1 g20.3%
Sugars 80.1 g
Protein 98 g196.5%
Vitamin A 48.5% Vitamin C 293.2%
Calcium 27.4% Iron 67.3%
*Based on a 2000 Calorie diet
Rinse and pat dry with a paper towel.
Combine marinade ingredients and shrimp in a medium bowl; mix well.
Let stand 30 minutes.
Place cornstarch in a saucer.
Pat marinated shrimp dry with a paper towel and coat with cornstarch.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower shrimp into hot oil with a slotted metal spoon.
Deep-fry several at a time until pink, about 15 seconds.
Remove shrimp with slotted spoon.
Drain well on paper towels.
Remove oil except 2 tablespoons from wok.
Heat wok 1 minute over medium heat.
Add green pepper and tomato.
Stir-fry about 1 minute.
Add Sweet & Sour Sauce, 1/3 cup water, chicken broth and pineapple.
Bring to a boil over high heat.
Add shrimp, stirring well to coat with sauce.