Sweet and Sour Crispy Shrimp
Irresistibly Sweet & Tangy! Sweet and Sour Crispy Shrimp (Shrimp Ketchup Stir-fry)
Crispy fried shrimp coated in a delightful sweet and tangy ketchup-based sauce – every bite is a burst of flavor that will keep you reaching for more! This addictive dish is a guaranteed crowd-pleaser, perfect for a family meal. Enjoy this popular Korean-Chinese classic right in your own kitchen!
Main Ingredients- 15 fresh shrimp, peeled and deveined
- 10 frozen peas
- 1/10 carrot (small), finely diced
- 1/8 onion (small), finely diced
- 1 egg, separated
Seasoning and Batter- 1 cup potato starch (for batter)
- 3 Tbsp tomato ketchup
- 2 Tbsp granulated sugar
- Pinch of salt (for seasoning and sauce)
- Pinch of black pepper (for seasoning)
- 1 Tbsp cooking wine or Mirin (for seasoning)
- 2 Tbsp water (for slurry)
- 1 cup potato starch (for batter)
- 3 Tbsp tomato ketchup
- 2 Tbsp granulated sugar
- Pinch of salt (for seasoning and sauce)
- Pinch of black pepper (for seasoning)
- 1 Tbsp cooking wine or Mirin (for seasoning)
- 2 Tbsp water (for slurry)
Cooking Instructions
Step 1
Let’s start with preparing the vegetables. Finely dice the carrot and onion into small cubes, about 0.3cm x 0.3cm. Separate the egg yolk from the white, placing each into a different bowl. The egg white will be used to coat the shrimp for crispiness, and while the yolk can add richness to the sauce, we’ll primarily use the white in this recipe.
Step 2
Next, prepare the shrimp. Ensure your fresh shrimp are properly peeled and deveined. Remove the heads, intestinal tracts, and shells. You can leave the tail shells on if you prefer, but removing them completely makes the shrimp easier to eat.
Step 3
Now, let’s season the shrimp. Add a pinch of salt, a pinch of black pepper, and 1 tablespoon of cooking wine or Mirin to help remove any fishy odor and add flavor. Gently toss to coat the shrimp evenly. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 4
Time to make the batter and slurry. In a bowl, combine 2/3 cup of potato starch with 2 tablespoons of water. Mix well until you have a thick, smooth batter that will coat the shrimp. (This is your main batter.) In a separate small bowl, mix the remaining 1 tablespoon of potato starch with 2 tablespoons of water to create a thin ‘slurry’. This slurry will be used later to thicken the sauce.
Step 5
For the shrimp coating, drain off any excess water from the starch batter you made. Add the thick starch paste to the marinated shrimp. Then, add the reserved egg white. Mix everything together thoroughly, ensuring each shrimp is well-coated with the starch and egg white mixture. The egg white helps achieve an extra crispy texture when fried.
Step 6
Heat enough cooking oil in a deep pan or wok to about 160-180°C (320-350°F). To test the oil temperature, drop a small bit of batter; it should sizzle and float immediately. Carefully add the coated shrimp to the hot oil, one by one, making sure they don’t clump together. Fry until they are golden brown and crispy, which should take about 2-3 minutes.
Step 7
Let’s make the sauce. In a wok or a deep pan, heat a little oil over medium-low heat. Add the diced onion and carrot and sauté until softened and translucent. Stir in 3 tablespoons of tomato ketchup and 2 tablespoons of sugar. Cook, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened.
Step 8
The final step! Add the freshly fried crispy shrimp to the prepared sauce. Gradually pour in the starch slurry (1 Tbsp starch mixed with 2 Tbsp water) while stirring quickly. The slurry will thicken the sauce, coating the shrimp beautifully. Once the sauce has reached a glossy, coating consistency, remove from heat and serve immediately. Enjoy your delicious Sweet and Sour Crispy Shrimp!