About Great Food
 

Ken Hom

Sweet & Sour Shrimp

  • 1 tablespoons peanut oil
  • 1 tablespoons coarsely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • 4 scallions, cut into 1 inch pieces diagonally
  • 1 lb raw shrimp, shelled and veined
  • 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 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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