Sweet and Sour Shrimp (糖醋虾)

4 standard portions

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Ingredients

• 1 lb shrimp (, peeled and deveined)
• 1/4 teaspoon salt
• 1 tablespoon Shaoxing wine
• 1 teaspoon grated ginger
• 1/4 cup cornstarch
• 2 tablespoons ketchup
• 2 tablespoons Shaoxing wine
• 3 tablespoons rice vinegar
• 1 tablespoon light soy sauce
• 3 tablespoons white sugar
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil ((*Footnote 1))
• 1 small thumb ginger (, julienned)
• 1/2 yellow onion (, diced)
• 1 bell pepper (, diced (or red pepper) (I used a mix of both))

Method

1. Add the shrimp, salt, and Shaoxing wine into a medium-sized bowl, mix well. Let marinate while preparing other ingredients.
2. Combine all the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved and set aside.
3. When you’re ready to cook, add the cornstarch to the marinated shrimp, and toss it to coat it completely.
4. Heat the oil over medium-high heat in a large skillet until hot. Shake the excess cornstarch off the shrimp and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned. Transfer to a big plate to let it cool.
5. If your pan doesn’t have enough oil, add 1 tablespoon of oil. If you used more oil to fry the shrimp, remove the excess oil using paper towels. Heat the skillet over medium-high heat and add the ginger. Stir a few times to release the fragrance.
6. Add the onion. Cook and stir until the onion just starts to soften, 2 minutes or so.
7. Add the pepper. Stir and cook for 1 minute.
8. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
9. Add back the shrimp and turn off the heat. Toss to coat the shrimp with sauce. Then transfer to a serving plate. Serve hot as a main or with steamed rice.