Sweet & Sour Shrimp

After a long hike along the San Pedro trail, I was craving for a sweet and sour recipe. It took me few minutes to cook the meal and we both enjoyed the sweet & sour shrimp over cooked rice.

1 lb fresh peeled & deveined shrimp
1/2 cup bell pepper, cut lengthwise (yellow, green or red)
1/2 cup celery, cut lengthwise
1/2 cup carrot, cut lengthwise
1/3 cup red onion, finely chopped
1 cup fresh pineapple, chunk
2 garlic cloves, finely chopped
1 egg, whisk
Kosher salt

For dredging

1/2 cup flour
1/4 cup corn flour
salt & pepper
1/2 cup Panko, Japanese breadcrumbs

Canola oil for frying and a tbsp for sautéing

For the sauce

3/4 cup white sugar
1/3 cup white vinegar
1/4 cup soy sauce
1 tbsp ketchup
2 tbsp cornstarch

Mix flour, corn flour, salt & pepper in a bowl, set aside. Place the fresh shrimp on a plate and dash a pinch of kosher salt over the top; let sit for a minute. Place the shrimp in the whisked egg, take out one at a time and dredge in flour mixture, then dip in panko. Place the battered shrimp in a hot frying pan with oil for 2 min; cook until brown. When the shrimp are fried, lay them on paper towel and set aside.

In a frying pan, heat 1 tbsp oil, sauté the garlic, onion until translucent, add the celery, carrot, pineapple & a pinch of kosher salt, cook for 5 min. Simmer by setting stove to low settings.

Place the sugar, water, soy sauce, ketchup and cornstarch in a medium saucepan, & bring to a boil. Stir continuously until mixture has thickened. Pour the sauce over the cooked veggies, then add the cooked shrimp. Stir and serve hot.