"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."--Benjamin Franklin

Sweet & Sour Shrimp Recipe

  Tried it? Rate this Recipe:


This recipe for Sweet & Sour Shrimp, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Deetz- Chinese Cookbook by Leeann Chin
Added: Thursday, March 26, 2009


1 pound fresh or frozen raw shrimp
1 egg, slightly beaten
1 T. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp salt
1 medium carrot
1 small green pepper
2 T. sesame seeds

Vegetable oil
1/2 c. all-purpose flour
1/2 c. water
3 T. cornstarch
1 T. vegetable oil
1/2 tsp salt
1/2 tsp baking soda

1 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 T vegetable oil
2 tsp. soy sauce
1 clove garlic, finely chopped
1/4 c. cornstarch
1/4 c. cold water
1 can (8 1/4 oz.) pineapple chunks, drained

Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves. Mix egg, 1 T. cornstarch, the wine, 1/2 tsp. soy sauce and 1/4 tsp. salt; stir in shrimp. Cover and refrigerate 10 minutes. Cut carrot diagonally into thin slices. Place carrot slices in boiling water. Cover and boil 1 minute; drain. Immediately rinse under running cold water; drain.
Cut green pepper into 1 inch pieces. Cook and stir sesame seeds in 8 inch skillet over medium-high heat until light brown about 2 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 350. Mix flour, 1/2 c. water, 3 T. cornstarch, 1 T. vegetable oil, 1/2 tsp. salt and the baking soda. Stir shrimp into batter until well coated. Fry 10 - 12 shrimp halves at a time until light brown, turning occasionally, 2 minutes. Drain on paper towel. Increase oil temperature to 375 . Fry shrimp all at one time until golden brown, about 1 minute. Drain on paper towel . Keep shrimp warm in 300 oven.
Heat sugar, chicken broth, vinegar, 1 T. vegetable oil, 2 tsp. soy sauce and the garlic to boiling in 2 qt. saucepan. Mix 1/4 c. cornstarch and 1/4 c. water; stir into sauce. Cook and stir until thickened, about 10 seconds. Stir in carrot, green pepper and pineapple. Heat to boiling; pour over shrimp. Sprinkle with sesame seeds.

Number Of Servings:
Number Of Servings:
6 servings




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!