Sweet and Sour Shrimp:
If you tried some of the other Chinese recipes then this one is fairly easy. I complicated it a little by tempura frying the shrimp.
From the store: About 6 large size pieces of shrimp per person, bell pepper, onion and a can of pineapple chunks.
Put on a pot of rice. By the time it is finished you will most likely be done with the rest.
Sauce: In a container, again keeping things simple: Add a half jar of chicken broth, then add three spoonfuls of ketchup (or a few good squirts), and three spoonfuls of sugar. Sing a bar of do re mi with some soy sauce about 2 spoonfuls. The soy sauce wants a friend add a splash of vinegar. Open the can of pineapple and drain half of the juice into the sauce. Get another song in your mind and be real generous with some ground ginger. Do the same with some red Chile flakes. Finally add 3 pinches of corn starch. Whisk this very well and set aside.
The Batter: The batter is super simple to make, in a bowl add a cup of flour, whisk an egg (cold) and toss that in the flour. Then add a cup of the ice water. Stir (do not blend) until the all the flour is combined. Dip the shrimp in the batter and fry in very hot oil. Set aside – I usually just stick them in a cold oven.
Wok Time: Add a few spoonfuls of olive oil. Get the heat up and add the bell pepper, onion, and a spoonful of fresh diced garlic. Stir fry those for a few minutes. (If you chose not to fry the shrimp add that now). Add all that sauce bring to a boil and immediately reduce the heat. Drain the rest of the juice from the pineapple chunks, toss in the pineapple to the wok. Some will say add some maraschino cherries – I said NO.
Serve: Add a nice spoonful or two of rice to a plate. Place the tempura fried shrimp on the rice. Spoon the sauce over that.
Rating: Simple to make Taste: Super Fantastic
Original Recipe Idea: Chinese Food Places with Lots of help from the www.com folks