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Sweet and Sour Shrimp

6 servings

Chef Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY

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 375F 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.