Sweet And Sour Shrimp Batter Directions. mix together and let set for 10 minutes. dip shrimp in batter and shake off excess. deep fry 350 degree f for 5 6 minutes. drain on paper towels. keep warm in 200 degree f oven until ready to serve. Stir fry for 30 seconds, then clear a place in the center of the wok. add another teaspoon of oil, along with the ketchup, and fry for another 20 seconds. mix in the pineapple, pineapple juice, water, red wine vinegar, sugar, and salt. bring the liquid to a low simmer for 2 minutes.
Sweet And Sour Shrimp Batter For the sauce. using a small bowl, combine ketchup, pineapple juice, soy sauce, sugar and crushed red pepper; stir until well combined. in a separate dish, whisk together the vinegar and cornstarch. add the cornstarch mixture to the ketchup mixture; stir until well combined. set sauce aside. Season shrimp with salt and pepper. cook shrimp with vegetables and sesame oil. stir fry bell pepper, zucchini, garlic, ginger, and pineapple. add the sweet and sour sauce, simmer for 2 minutes. stir in the cornstarch slurry and cook until thickened, 30 seconds. add the shrimp, cook to warm, then garnish with green onions and sesame seeds. Mix all the ingredients for the sweet and sour sauce together. stir to combine well. set aside. heat up a skillet with the cooking oil on high heat. when it's heated, add the garlic and stir fry until the garlic turns light brown. add in the shrimp, stir fry until the surface turns white. add in the sweet and sour sauce and let cook for 1. Set a large nonstick pan over medium high heat. add the oil and heat until shimmering. add the light green scallions, ginger, and garlic. cook, stirring frequently, until soft, about 2 minutes. do not brown. add the shrimp. cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes.
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