Chinese plum sauce recipe

How to Prepare / Make / Cook - ?Chinese plum sauce recipe

Most restaurant-style sweet and sour shrimp is coated in a thick batter, fried in lots of oil, and served in a cloying sauce – completely unappealing and nothing like my version. The shrimp here are lightly coated in a thin cornstarch paste, shallow-fried, and served in a light tart sauce that does not overwhelm their delicate flavor.

1 pound large shrimp, shelled
1 tablespoon dry sherry
3 tablespoons light soy sauce
5 tablespoons cornstarch
½ teaspoon salt
1 medium red bell pepper, cored, seeded, and cut into 1 inch cubes
1 medium green bell pepper, cored, seeded, and cut into 1 inch cubes
1 cup canned pineapple chunks, well drained, syrup reserved
1 garlic clove, crushed and peeled
1/3 cup cider vinegar
1/3 cup plus 1 tablespoon sugar
1/3 cup syrup from the canned pineapple
¼ cup ketchup
1 cup plus 1 tablespoon canola, corn, or peanut oil

1. Cut a slit along the back of the shrimp and pull out and discard the vein. Rinse in cold water and drain thoroughly. Combine the sherry, 1-tablespoon soy sauce, 3 tablespoons cornstarch, and salt in a bowl and stir until you have a smooth paste. Add the shrimp and mix. Let stand for 20 minutes or more.

2. In the meantime, add the peppers to a small saucepan of boiling water. As soon as it comes to a boil, drain and rinse in cold water to stop cooking. Add the pineapple to the peppers and set aside.

3. Combine the garlic, vinegar, sugar, syrup, ketchup, 2 tablespoons soy sauce, and 2 tablespoons cornstarch dissolved in 1/3 cup water in a bowl. Set aside.

4. Heat 1 cup oil in a wok or stir-fry pan over medium-high heat. When the oil is hot (350*F. to 375*F.), drop half of the shrimp, one at a time, into the pan. Stir and turn the shrimp carefully and slowly with a slotted spoon or wire skimmer. Cook for 2 to 3 minutes, or until the shrimp turns opaque and pink and are lightly crisp along the edges. Transfer to a dish lined with paper towels. Continue with the rest of the shrimp until all are cooked. Keep in a warm oven while you make the sauce.

5. Pour out the oil in the wok and wipe with paper towels. Pour the sauce mixture into the pan and heat over medium heat, stirring constantly, until the mixture comes to a boil. Stir in the cornstarch slurry and continue stirring until the sauce thickens and becomes translucent. Discard the garlic and stir in 1-tablespoon oil. Add the pineapple chunks, peppers, and shrimp. Give a few big turns with a spatula to coat the shrimp. Transfer to platter and serve immediately.