Weeknight sweet and sour shrimp
Brian Lagerstrom · ♥ 8.9K likes · 298.4K views · 12 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 g soy sauce
- 50 g mirin
- 35 g rice vinegar
- 40 g chicken stock
- 5 g cornstarch
- 25 g sesame oil
- 25 g sambal chili sauce
- 10 g ketchup
- 25 g sugar
- 350 g shrimps
- 100 g diced bell peppers
- 200 g snow peas
Combine the soy sauce, mirin, rice vinegar, chicken stock, cornstarch, sesame oil, sambal, ketchup and sugar and stir.
Sweet and sour shrimp sauce
- 5 g ginger
- 5 g garlic
- 30–40 g chopped scallions
- oil
- salt
In a hot pan with oil cook the shrimp with a little salt on one side until browned and mostly cooked, stir to loosen and give the other side brief heat, then move them to a bowl at about 75 percent cooked.
Saute the snow peas and bell peppers under foil about two minutes until softened and coloured.
Add the stir fry sauce and reduce by about half, with the shrimp out of the pan so they do not overcook.
Once the sauce has thickened add the shrimp back and toss; the residual heat finishes them gently.