The Chinese Style Sweet and Sour Shrimps is literally “designed” for days when you run out of ideas what to cook but yet something that is light and simple which can be made in just less than 30 minutes including preparation time.

The key ingredient here is of course the shrimps, and do make sure that you get the freshest that money can buy. Alternatively, snap frozen ones will also do if you have trouble finding fresh shrimps in your vicinity. I’ll leave it to you to decide if you want to cook the shrimps with the shell on or off, as the shells do give the dish a deeper taste. As for vegetables, I’d normally add tomatoes and onions; but you can always add bell peppers or even small pineapple wedges for the extra crunch. Freshly cut chili is of course optional.

There are many alternative recipes for the sweet and sour gravy. My version here calls for the use of lemon juice and Chinese cooking wine, instead of the Chinese rice wine vinegar. In fact, once you master your version of the sweet and sour gravy, you can use it for any of your favorite meat, like pork ribs, or seafood.

 

Chinese Style Sweet and Sour Shrimps
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Chinese Style Sweet and Sour Shrimps

Serves 4

Ingredients

  • 20 oz (550g) fresh shrimps, (shells optional)
  • 1 medium onion, cut into half rings.
  • A handful of cherry tomatoes
  • 2-3 stalks of spring onions, cut into 2-inches lengths
  • 2 cloves of garlic, finely chopped
  • 2 tbs cooking oil

For the sweet and sour gravy (combine the following together in an bowl and stir till the condiments are evenly mixed)

  • 5 tbs of tomato sauce
  • 2 tbs lemon juice
  • 1 tbs water mixed with 1 tbs of corn starch
  • 1 tsp Chinese rice cooking wine
  • 1 tsp white sugar or honey
  • 1/2 tsp light soy sauce

 

Method

  1. Add the cooking oil to the frying pan or wok, and heat up the pan just before smokes start to appear
  2. Add the chopped garlic and stir fry until fragrant, be careful not to char them
  3. Add the onions to the pan and continue the stir fry for ten seconds
  4. With the fire still on high, add the fresh shrimps to the pan and continue to gently stir fry until they turn pink and just cooked
  5. Add the cherry tomatoes in the wok and gently stir fry the entire mixture
  6. Pour the sweet and sour gravy into the pan, and ensure that the shrimps are well coated
  7. Add the spring onions stalks, turn off the heat, and mix well before serving