Nutritional content (Oil excluded)

This is my take on the traditional Sweet and Sour Shrimp dish. You may try this any way you'd like but I prefer it simple. The original recipe for this was all by eye, but I'm trying my best to convert it to measurements.

The sweet and sour sauce originates from Rhonda Parkinson's recipe, with my recommendations and adjustments.


1/2 Pound Shrimp

3 Tb. Cornstarch

1 Tb. Flour

1 Tb. Soy Sauce

1 Tb. Sparkling White Wine

1 Egg White

1/4 Tsp. Baking Powder

1/4 Tsp. Baking Soda

1/3 Cup Rice Vinegar

1/4 Cup Light Brown Sugar

1 Tb. Ketchup

1 Tsp. Soy Sauce (I use reduced sodium)

1 Tb. Cornstarch

2 Tb. Juice (I recommend Pineapple, Orange, or Pear Juice)

Peel the shell of each shrimp off. (I actually prefer leaving some of the shell on, mainly at the tail.) Devein shrimp if desired. Place shrimp into a bowl. Combine Cornstarch, Flour, Soy Sauce, White Wine, Egg White, Baking Powder, and Baking Soda. Mix well so that all of the shrimp gets well coated by the batter. Refrigerate for 20 minutes or longer.

Combine the Rice Vinegar, Brown Sugar, Ketchup, and Soy Sauce in another bowl. Mix together the Juice and 2 Tsp. Cornstarch and add into the sauce. Heat a wok to about 400°F, or when food placed in oil bubbles / suzzles rapidly. Deep fry until both sides of the shrimp acheive a nice golden brown color (about 2-3 minutes.)

Drain the shrimp in a large colander. Remove all oil from the wok, then reheat it and return the shrimp to the wok while adding Sweet and Sour Sauce. Mix until the shrimp together with the sauce until the sauce begins to thicken, and remove from heat and serve. Recipe makes about 1 large serving.