Sweet & Sour Shrimp | 咕嚕蝦

Daniel
Feb 21, 2023
3 min read

Updated: May 21

There are lots of variations for this iconic dish. I am not saying that this is the traditional authentic sweet & sour dish, but this is pretty much at its core. What did I mean by that? This is how it is supposed to be: no added fruits like pineapples or bell peppers, and the sauce does taste the essence of sweet + sour, for example.

The reason I used shrimp instead of chicken is my own preference. I think that shrimp tastes better with the sauce instead of chicken. You can of cos use chicken (breast or thigh) if desired. Besides, shrimps kinda rhymes right? I mean, SSS...

Back to the pineapple topic; very much like pizza, if you add pineapples and bell peppers to your sweet and sour dish, please call it pineapple chicken or shrimp.

I also included a secret ingredient in the sauce. Well, not that secret now. Tomato puree not only adds that glossy red shine but also adds an extra layer of oomph factor to the sauce.

The reason why I only drizzle the sauce over the shrimp when about to serve is to keep the shrimp crispy. Or you can use that sweet and sour as a dipping sauce. I'm not judging.

Ingredients:

(Serve 8)

Shrimps:
Shrimp, 600g
Baking Soda, 1 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
ShaoXing / HuaTiao / Sherry Wine, 2 TBSP
Egg White, 1
Sauce:
Water, 1L
Orange Sliced, 1
Lemon Sliced, 1
Ginger Coarsely Sliced, 1"
Granulated Sugar, 50g
Ketchup, 50g
Apple Cider Vinegar, 50g
Tomato Puree, 2 TBSP
Sea Salt, Pinch
Slurry, 1 TBSP Cornstarch + 1 TBSP Water
Batter:
Egg, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Powder, Pinch
Mushroom Powder, Pinch
Corn Starch, 30g
Unbleached All Purpose Flour, 125g + 30g
Sesame Oil, 45g
Baking Powder, 15g
Dish:
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Green Onions Coarsely Sliced, A Handful

Equipment:

Dutch Oven
Hand / Sand Mixer
Sauce Pot

Directions:

Prepare the Shrimp
Shell and devein the shrimp.
Reserve the shells and rinse shrimp thoroughly.
In a large bowl, coat shrimp with baking soda.
Add just enough water to submerge, plus some ice cubes.
Set aside for at least 30 minutes.
Drain and rinse shrimp thoroughly.
Place into a small bowl with marinade ingredients.
Mix to coat well, cover, and marinate in the fridge overnight.
Make the Shrimp Stock
Wash the reserved shells thoroughly and transfer to a sauce pot.
Add just enough water to submerge.
Simmer until reduced by half.
Strain and discard the shells.
Weigh out 250g of stock.
If under, top up with water. If over, freeze the extra for later.
Prepare the Sweet & Sour Sauce
In a sauce pot, add water, orange slices, lemon slices, and ginger.
Simmer for 15 minutes.
Cover and steep for 8–10 minutes.
Strain and press to extract all juice.
Measure 200g of the citrus liquid.
Store the rest with tea bags for a refreshing drink.
Transfer 200g to a pot and add sugar, ketchup, vinegar, and tomato puree.
Simmer and stir until well combined.
Taste and adjust with salt, more sugar, or vinegar if needed.
Stir in a cornstarch slurry and cook until thickened.
Set aside.
Make the Batter
In a large bowl, whip egg, salt, pepper, garlic powder, mushroom powder, cornstarch, and 250g shrimp stock.
Add 125g flour and whip until smooth.
Add remaining 30g flour and mix until fully incorporated.
Whisk in oil and baking powder.
Transfer marinated shrimp into the batter and mix to coat.
Fry the Shrimp
Heat 3 inches of oil in a Dutch oven over medium heat.
Use the wooden chopstick test—bubbles mean it’s ready.
Gently drop shrimp into the oil away from you.
Drizzle extra batter over the top for more crisp.
Fry until lightly golden.
Drain on a wire rack or paper towel. Rest for 5 minutes.
Increase heat to medium-high and deep-fry a second time until golden brown.
Drain again.
Finish and Serve
Transfer crispy shrimp to a serving plate.
Drizzle generously with sweet and sour sauce.
Alternatively, serve the sauce on the side for dipping.
Garnish with chopped green onions.
Serve immediately.