The BEST Crispy Sweet & Sour Shrimp Recipe!

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content, while cake flour is typically cheaper.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier due to lower saturated fats, while sunflower oil is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be a cheaper alternative.

Start by preparing the sauce: mix 6 tablespoons of ketchup, 4 tablespoons of sugar, 4 tablespoons of rice vinegar, and 1 tablespoon of light soy sauce in a bowl.

In another bowl, mix about 90% plain flour and 10% corn flour, seasoning with salt and black pepper.

Add cold fizzy sparkling water to the flour mixture to create a thick batter, whisking until smooth.

Check the consistency of the batter, adding more flour or water as needed to achieve a thick texture.

Peel and devein the shrimp, then add them to the batter, mixing to coat.

Heat vegetable oil in a cast iron wok until it reaches about 180°C.

Dip each shrimp into the batter and carefully place them in the hot oil, ensuring they are separated.

Fry the shrimp until crispy, then remove and drain on paper towels.

In a clean wok, add a little oil and pour in the prepared sauce, bringing it to a vigorous boil.

Add the fried shrimp to the boiling sauce, tossing to coat evenly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens