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.