Sweet and Sour Shrimp



2 tablespoons of Peanut or Canola Oil

2 – 3 pounds of peeled and de-veined medium size Shrimp, preferably fresh ones from a fish market

2 tablespoons of Lemon Juice

2 cans of Dole pineapple chunks, drained but save the juice

1 can of Del Monte Sweet Peas with no added salt

1 Garlic, chopped

1 Shallot, chopped

Garlic Powder

Onion Powder

1 tablespoon of Fish Sauce

1 cup of Ketchup

3 tablespoons of Kew Pie or Japanese Mayonnaise

2 – 3 tablespoons of corn starch with 1/4 cup or more of cold water, mix well to make a corn starch slurry


Add oil, garlic and shallots to a non-stick frying pan. Turn the heat to high, add the shrimp before the garlic and shallots turn golden brown. Add garlic powder, onion powder, fish sauce and lemon juice. Flip the shrimp to get both sides slightly but not completely cooked. Dish up the shrimp, using a spatula with holes, before it is completely cooked. Separate the sauce that is cooked out from the shrimp and save it in a separate bowl. Mix the sauce with the pineapple juice. Return the shrimp back to the frying pan with a little oil. Add the ketchup and the Japanese Mayonnaise. Mix the condiments well with the shrimp, then add in the pineapple chunks and sweet peas. Pour in the mixture of shrimp sauce and pineapple juice. Bring the sauces to a quick boil and stir in the corn starch slurry. Make more corn starch slurry with cold water if the sauce is not thick enough to your liking. Turn off the heat immediately when the sauce has come to a boil. The challenge is not to overcook the shrimp for this dish. Garnish the dish with freshly chopped cilantro.

Copyright 2013 From the Kitchen of Eloise


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