Hot and Sour Shrimp

  • serves 4
Christine Cushing
Christine Cushing

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!

35 Ratings
Directions for: Hot and Sour Shrimp


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


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

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

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.

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.

See more: Pepper, Vegetables, Rice/Grain, Shellfish, Main, Saute, Hot and Spicy

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