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Hot and Sour Shrimp

Hot and Sour Shrimp
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!

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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
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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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