Super Speedy Spicy Sweet and Sour Shrimp
By: Karen Vivers
Published: Thursday, February 20, 2014 - 5:28am

Ingredients




For the Stir fry
2 x tbsp sunflower oil (or other flavourless oil)
1 x red chili chopped finely
3 x garlic cloves chopped finely
A thumb sized piece of ginger, grated
550gr / 1.2 lb shrimp (prawns), raw, but peeled, de veined and cleaned
1 x pak choi (or 2 baby pak choi)
4 x spring onions (scallions) chopped to about 1 cm / 0.5in. pieces
Some fresh coriander (cilantro) roughly chopped to dress
For the Sauce
4 x tbsp tomato ketchup
2 x tbsp light soy sauce
2x tbsp Chinese rice wine vinegar
2 x tbsp honey
2 x tsp Shao Xing rice wine (optional)

Preparation

1 Method 2 1.	Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish.  Set this aside. 3 2.	Heat the oil on a very high heat in a wok.  If you don’t have a wok, a non-stick frying pan is fine.  Get the oil as hot as you can, just below smoking point.  Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough. 4 3.	Add the chili, garlic and ginger, stir and cook for about 30 seconds.  Add the spring onions (scallions) and cook for a further minute. 5 4.	Add the shrimp (prawns) cook for about 2 minutes or until they turn pink. 6 5.	Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces. 7 6.	When the sauce has thickened a little, add the pak choi, mix through and cover it, cooking only for a minute. 8 7.	Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro). 9 Tips and Variations 10 •	This meal works great with chicken or pork too.  The cooking time will be longer though. 11 •	 Mix up your vegetables for variation.  I often add some beansprouts, pineapple chunks (a bit retro, but I love it!) and sweetcorn.  Some other, longer cooking vegetables that work well are carrots and red peppers – I like to cut them into matchsticks.

About

I love a retro sweet and sour recipe.  This one is not only sweet, not only sour, but it's spicy and speedy to make too!