Sweet and pungent shrimp 溜炒蝦Chinese restaurant, chef specialty, 😆easy way to cook this at home 

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor profile.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a similar flavor with less sodium.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken sauces effectively.

Garnish the plate with half a cucumber, slicing it into nine pieces and folding them up.

Chop 1 onion, 1 garlic, and 1 serrano chili pepper into small pieces.

Chop some green onion finely.

Prepare the shrimp by cleaning and deveining them, using 12 pieces of jumbo shrimp (16-20 count).

In a bowl, scramble 1 egg and mix in cornstarch to create a coating for the shrimp, ensuring each piece is coated.

In another bowl, combine 3 tablespoons sugar, 1/4 teaspoon chicken base or MSG, 1/4 teaspoon salt, 1 tablespoon vinegar, 3 tablespoons tomato ketchup, 1 tablespoon cooking wine, and 1/4 teaspoon sesame oil; mix well.

Heat vegetable oil in a skillet and fry the coated shrimp until crispy on the outside.

Add the chopped onion, serrano chili, garlic, and green onion to the skillet with the shrimp and mix well.

Add 1 teaspoon of water to the skillet to help combine the ingredients and continue cooking until everything is well mixed and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens