Ken Hom
Sweet & Sour Shrimp
- 1 ½ tablespoons peanut oil
- 1 ½ tablespoons coarsely chopped garlic
- 2 teaspoons finely chopped fresh ginger
- 4 scallions, cut into 1 ½ inch pieces diagonally
- 1 lb raw shrimp, shelled and veined
- ½ large red or green pepper, cut into 1 inch squares
- 8oz fresh or canned water chestnuts, peeled if fresh, sliced
For the Sauce:
- 2/3 cup good quality ready-made chicken stock
- 2 tablespoons Shaoxing rice wine or dry sherry
- 3 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 ½ tablespoons tomato paste
- 3 tablespoons Chinese white rice vinegar or cider vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch, blended with 2 tablespoons water
Heat a wok over high heat, then add the oil. When it is very hot and slightly smoking, add the garlic, ginger, and scallions and stir-fry for 20 seconds. Add the shrimp and stir-fry them for 1 minute. Next add the pepper and water chestnuts and stir-fry for 30 seconds. Now add all the sauce ingredients except the cornstarch mixture. Bring to a boil, add the cornstarch mixture, then turn the heat down and simmer for 3 minutes. Serve immediately.
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