Sweet and Sour Shrimp

Enjoy this Sweet and Sour Shrimp. Brings a flavourful dish with golden crispy shrimp, colorful bell peppers, and pineapple tossed in tangy sweet and sour sauce. It’s so delicious, just what you need for dinner and busy days!!

Crispy fried shrimp goes really well with a well-crafted sweet and sour sauce. Bell peppers and onions add a nice fragrance to the sauce, and pineapple gives a fresh, tropical aroma. Perfectly balanced, sweet and sour shrimp is totally delicious flavor, perfectly serve with steamed white rice.

Dad’s Fishing Activity

my dad who is my son’s grandpa is a simple man. He retired from his work because of his limit of age. So almost twice a week he goes with his other old friends to do a new activity. He loves to do fishing, but mostly he does fishing in the lake or a fishing center. You know it’s a place where you pay for time for fishing here, we called it kolam pemancingan.

For example, my dad pays some money for fishing for 2 hours. the terms and cons are different for each place. In one place you may take your fish from fishing. However, in another place, you will get an additional charge to take them, based on their weight. Is your place the same too?

I feel wondering why people pay for fishing which is not sure you will get or not, and it sounds so boring.

But then, that’s fun for my dad, that’s how he spends their time, while my mom is still busy and more likely always busy at home.

Beach Present

Sorry for the long introduction lol, for the last weekend, my dad visited a beach, and he and his community will try to do fishing in the sea, of course, my mom comes, but she’s not coming for the fishing part. She probably comes for the shopping part and bought her grandchild a lot of souvenirs such as clothes with the very big name That Beach on the front of the T-shirt.

Yes as expected, both of them came to our house and bought a lot. And of course, the seafood too. I’m so happy I have stocks for some days that’s economical. One of them is shrimp, the cooked one, the fresh and fermented (asinan).

The size is medium size, not too big nor too small, it is perfect. That’s what comes to my mind, having seafood but in a fresh way, sometimes I like seafood, but not resist fishy smells lol. So I want shrimp without seafood smells.

That’s what we’re going to make today a sweet and sour shrimp. Here I use a sweet honey pineapple one, we called it nanas madu, as I surfed on the internet I couldn’t find which exactly, but it has a smaller size, yellow exterior, and green leaves. Don’t you think it same overall? Help me if you know thankyou

Ingredients of Sweet and Sour Shrimp

• Shrimp; Raw shrimp, peeled and deveined, tail on. First off, I suggest looking for wild-caught shrimp, wild-caught shrimp have a cleaner, sharper, more true shrimp flavor. But frozen is not a problem at all, make sure to thaw a couple of times first and after that, all of the shrimp fry with a paper towel.
• Cornstarch; Cornstarch is used to coat the shrimp before frying. It creates a crispy and golden exterior when fried, giving the shrimp a delightful texture
• Flour You can try a 1:1 ratio of flour: cornstarch to get a more workable batter while still getting a coating that stays crispy for hours even after being tossed in the sauce.
• Onion and Garlic; Both of them add flavor and aroma to the dish. They provide a savory and slightly sweet taste that complements the sweetness of the sauce and the tanginess of the pineapple.
• Egg; beaten eggs might be used as a binding agent before coating the shrimp with cornstarch or flour used to season the shrimp
• Pineapple; Pineapple adds a tropical sweetness to the dish, balancing the tanginess of the sauce. It provides a burst of flavor and juiciness to each bite.
• Red and Green Bell Pepper Bell peppers add vibrant colors and a subtle sweetness to the dish. They contribute to the overall texture and appearance, making the dish visually appealing.
• Salt and Black pepper Salt and black pepper are essential for seasoning the shrimp and vegetables. They enhance the natural flavors and add depth to the overall taste of the dish.
• Baking Soda; a small amount of baking soda can be added to the shrimp marinade to tenderize the shrimp and improve their texture. Making fluffy.
• Spring Onion for garnish

Sweet and Sour Sauce

• Ketchup; making the sweet and sour sauce. It adds a tangy and slightly sour taste to the sauce.
• Sugar; Sugar is another crucial component of the sweet and sour sauce, providing sweetness to balance the tanginess of the vinegar and ketchup.
• Cornstarch; thicken the sauce
• Apple Cider Vinegar; add acidity and tanginess, creating a distinctive sweet and sour taste. For a sharper tang, add vinegar. Any vinegar that you have on hand will do. As an alternative, you can use rice vinegar or regular white vinegar.
• Chicken Stock Powder; to enhance the overall umami flavor of the sweet and sour sauce
• Salt for basic seasoning

Steps to Make Sweet and Sour Shrimp

Preparing the shrimp

To prepare the Sweet and Sour Shrimp, start by seasoning the shrimp with salt and black pepper in a bowl. Make sure each shrimp is well coated with the flavors before adding the beaten egg. Mix thoroughly to evenly coat the shrimp with the egg, and then set them aside while you create the coating mixture.

In a separate mixing bowl, combine the cornstarch, flour, and a tiny pinch of baking soda. The baking soda will add an extra level of crispiness to the fried shrimp. Now, dredge each egg-coated shrimp in the flour mixture one by one, ensuring a smooth and even spread of coating on each piece. Once coated, set the shrimp aside on a plate for frying.

In a large pan or wok, heat cooking oil over medium-high heat. Before adding the shrimp, ensure the oil is hot enough – a sizzle when you test a piece indicates it’s ready. Fry the shrimp in batches to avoid overcrowding the pan, allowing them to fry evenly and become beautifully golden and crispy. As each batch is done, use a slotted spoon to remove the shrimp from the oil, and let any excess oil drain by placing them on a cooling rack.

• We will cook shrimp twice, making sure the first one is not overcooked to avoid being soggy and tough or charred. Let the excess oil go down first while preparing for the sauce

Preparing the sweet and sour sauce

While the shrimp are frying, take the opportunity to chop the onion, red bell pepper, green bell pepper, and pineapple into bite-size cubes. These vibrant and flavorful ingredients will add delightful bursts of color and taste to the final dish.

In the same pan or wok used for frying the shrimp, heat a little more oil over medium-high heat. Sauté the chopped onion for about 2 minutes until it becomes translucent and releases its enticing aroma. Next, toss in the red and green bell peppers, as well as the minced garlic, cooking them for an additional 2 minutes. Stir the vegetables consistently to avoid burning, creating a harmonious mix of textures and flavors.

To prepare the sweet and sour sauce, combine the sweet and sour sauce, ketchup, sugar, apple cider vinegar, chicken stock powder, and a pinch of salt in a small bowl. Mix everything well until a tangy and luscious sauce forms, perfectly complementing the shrimp and vegetables.

Now, pour the sauce over the sautéed vegetables and pineapple, stirring until all the ingredients are thoroughly coated. Allow the sauce to thicken slightly, creating a glossy and tantalizing glaze that binds all the flavors together.

Once the sauce has thickened, add the fried shrimp to the pan, gently stirring until each succulent piece is enveloped in the delectable sweet and sour sauce. Be careful not to overcook the shrimp, ensuring they remain tender and perfectly coated.

Turn off the heat and marvel at your creation – a plate of mouthwatering Sweet and Sour Shrimp, a masterpiece of delightful flavors and succulent textures.

Voila!

For a finishing touch, garnish the dish with freshly chopped spring onion, imparting a hint of piquant freshness.

It’s perfect to Serve this delicious creation alongside warm rice. Enjoy your culinary triumph and relish the rich flavors and textures that this dish has to offer.

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