Name: Hot and Sour Shrimp
Yield: 4 servings
Ingredients: 1 lb(s) large uncooked shrimp, peeled, deveined, tail on (454 g); 4 Tbsp dry sherry (60 ml); 1 Tbsp grated, peeled fresh ginger (15 ml); ½ cup chicken stock (125 ml); 2 Tbsp soy sauce or tamari (30 ml); 2 Tbsp ketchup (30 ml); 1 Tbsp cornstarch (15 ml); 3 Tbsp rice vinegar (15 ml); Cayenne pepper, to taste; 3 Tbsp vegetable oil (90 ml); 2 Tbsp cashews, chopped (30 ml); 1 bunch watercress, trimmed; 1 red pepper, cut into 1-inch cubes; 1 yellow pepper, cut into 1-inch cubes; 2 clove garlic, minced; 8 green onions, cut diagonally into 1-inch long pieces; steamed rice, for serving

YIELDS

4 servings

This dish is based on Philippine flavours. The Philippine cuisine is a wonderful fusion of South Pacific, Spanish and Chinese influences. Vary the amount of cayenne to your own heat scale!

Ingredients

lb(s) large uncooked shrimp, peeled, deveined, tail on (454 g)

Tbsp dry sherry (60 ml)

Tbsp grated, peeled fresh ginger (15 ml)

cup chicken stock (125 ml)

Tbsp soy sauce or tamari (30 ml)

Tbsp ketchup (30 ml)

Tbsp cornstarch (15 ml)

Tbsp rice vinegar (15 ml)

Cayenne pepper, to taste

Tbsp vegetable oil (90 ml)

Tbsp cashews, chopped (30 ml)

bunch watercress, trimmed

red pepper, cut into 1-inch cubes

yellow pepper, cut into 1-inch cubes

clove garlic, minced

green onions, cut diagonally into 1-inch long pieces

steamed rice, for serving

Ingredient Substitution Guide

Directions

Step 1

Combine the shrimp, 2 tbsp. of sherry and ginger in a large bowl. Cover and refrigerate for 30 minutes.

Step 2

Mix the remaining 2 tbsp. of sherry, soy sauce, chicken stock, ketchup, cornstarch, rice vinegar and cayenne pepper in a small bowl.

Step 3

Heat 2 tbsp. of vegetable oil in a large sauté pan over high heat. Add shrimp and stir fry until they just start to curl. Add the watercress and toss for 1 minute, just to wilt. Transfer shrimp and watercress to the serving plate.

Step 4

In the same sauté pan over high heat, add the remaining 1 tbsp. of vegetable oil. Add red and yellow peppers and garlic to pan and stir fry until peppers are just slightly soft, about 1 minute. Stir sherry and vinegar mixture and add to the pan. Cook for 2 minutes or until sauce comes to a boil and sauce is clear and thick, stirring frequently. Stir in green onions. Spoon vegetables and sauce over shrimp and watercress. Sprinkle with cashews. Serve with steamed rice.

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