For the Shrimp: 1 1/2 pound shrimp, without heads, deveined, peeled, and butterflied Pinch of salt Pinch of white pepper Dash of rice wine 1 tablespoon cornstarch 1 tablespoon water 1 egg 1 1/2 cups cornstarch 4 cups vegetable oil, for frying
For the Vegetables: 1 tablespoon vegetable oil 1/4 small onion, cubed 1/4 green bell pepper, cubed 1/4 red bell pepper, cubed 1/4 cup pineapple, cubed 3 cloves garlic, minced
For the Sauce: 1/4 teaspoon salt 2 tablespoons rice vinegar 2 tablespoons ketchup 3 tablespoons sugar 1 cup chicken stock 1 tablespoon cornstarch 1 tablespoon water
Sweet and sour shrimp for gu lao xia is a very well-known Cantonese dish.
It was originally made with pork, but nowadays you can make it with any protein.
I have here 1 pound of shrimp. Just make sure you don't cut all the way through.
Now put the shrimp in a large bowl and marinate with salt, white pepper, rice wine,
cornstarch slurry, and egg. It will make the texture of the shrimp very bouncy.
Let it sit for about 10 minutes.
To make the sauce, in a bowl, add in salt, rice vinegar,
ketchup, sugar, and chicken stock. Mix well.
In a large bowl, add in the cornstarch.
Squeeze the shrimp into a ball.
Now set the shrimp on a plate.
Do the same with the rest of the shrimp.
To fry the shrimp, in a pan, or about 2 inches deep,
heat it up to about 350 degrees F or 177 degrees C.
You can test the oil with a pair of chopsticks.
When you put the chopsticks in the oil and immediately you see lots of bubbles around it,
that means your oil is ready.
Now we're going to transfer in the shrimp and deep fry for about 2 minutes until golden brown.
Take out the shrimp and drain on a paper towel.
To stir fry the vegetables over high heat, add about 1 tablespoon of vegetable oil.
Add in the onion, green bell pepper, red bell pepper, pineapple, and garlic.
Stir fry until the aroma comes out for about 30 seconds.
Take out everything.
Alright, so now in the same pan, over medium high heat, we're going to add in the sauce.
Cook it for about a minute or so.
Then we're going to add in the cornstarch slurry and stir it until everything is thickened.
Transfer back the shrimp and vegetables.
Stir and coat everything.
Now we can serve it on a plate.
