 | Sweet and Sour Shrimp6 servings Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi |
| For the Shrimp: | |
| • | 18 pieces 16-20 shell on shrimp, deveined |
| • | 2 tbsp. corn starch |
| • | 2 whole eggs, lightly beaten |
| • | Oil for frying |
| • | Cilantro leaves for garnish |
| Method: | |
| 1. | In a bowl, place the deveined shrimp and lightly beaten egg and mix well. Add the cornstarch and coat all the shrimp thoroughly. |
| 2. | Heat oil to 375°F and place 5-6 shrimp each batch. Fry for 3 minutes, making sure the shrimp do not stick to each other. Remove to a large plate with paper towel. Repeat the same for the rest of the shrimp. |
| For the Sauce: | |
| • | 4 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 2 tbsp. The Perfect Purée Key Lime Concentrate, thawed |
| • | 2 tbsp. The Perfect Purée Peach Ginger blend, thawed |
| • | 2 cups ketchup |
| • | 2 tbsp. soy sauce |
| • | Fresh pineapple, cut into 1 inch cubes |
| • | Fresh red onion, cut into 1 inch pieces |
| Method: | |
| 1. | In a deep saute pan in medium heat, add the ketchup, Carmelized Pineapple Concentrate, Key Lime, soy sauce and Peach Ginger blend. |
| 2. | Bring the mixture to a light boil and toss in the crispy shrimp. |
| 3. | Toss for 3 minutes to coat the shrimp. |
| 4. | Add the fresh pineapple and red onion pieces. |
| 5. | Toss for another 1 minute and remove from heat. |