How to make it

  • Sprinkle the salt and pepper over the shrimp. Put the rice flour in a zip-top bag, add the shrimp and shake until coated. Heat some oil in a wok or large saute pan; when hot, add the shrimp, in batches, stir frying them until just cooked and the coating is just getting a little crisp, about 1 - 2 minutes (do not overcook the shrimp or it will be tough and not tender). Remove each batch to paper towels when done, and repeat until all the shrimp has been sauteed, adding oil as needed. Pour off excess oil and wipe the wok (or skillet) clean.
  • In a bowl, combine the vinegar, brown sugar, ketchup, (or is it catsup?) pineapple juice, cornstarch, soy sauce and garlic chili sauce. Mix well and set-aside.
  • Heat the wok over medium high heat; add the oil. When the oil is hot, add the onion and bell peppers, saute for 2 - 3 minutes, give the sauce a good stir then add to the wok along with the pineapple and shrimp. Stir until bubbly and thickened.
  • Per Serving: 377 Calories (13.2% from fat); 6g Fat (trace Sat, 2g Mono, 2g Poly); 25g Protein; 59g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 915mg Sodium.

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  • elgourmand 7 years ago
    Nice and easy sweet & sour sauce; a keeper. RJ
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