Best 6 Gan Shao Xia Shanghai Sweet And Sour Shrimp Recipes

GAN SHAO XIA (SHANGHAI SWEET AND SOUR SHRIMP)

Steps:

• Whisk together ketchup, wine, soy sauce, mirin, sugar, and 1 tbsp water in a bowl. Set sauce aside.
• Heat oil in a 14 inch flat-bottom wok or skillet over high heat. Add ginger and scallions. Cook, stirring, until fragrant (1 minute).
• Add shrimp. Cook, stirring, until beginning to turn pink (2 minutes). Add sauce. Cook, stirring, until thick (1 minute).
• Remove from heat and season with salt and pepper. Serve with rice.

TROPICAL PASSION SWEET & SOUR SHRIMP

Steps:

• PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
• Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
• Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
• Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
• Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
• Remove from pan using a slotted spoon and set aside.
• Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
• Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
• Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
• Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
• Immediately remove from the heat.
• Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
• TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.

SWEET & SOUR SHRIMP WITH ORANGES

Steps:

• In large non-stick skillet, sprayed with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned.
• Add ketchup, lemon peel and juice.
• Blend cornstarch and sugar with orange juice and ginger; add to sauce.
• Cook, stirring until thickened.
• Add orange pieces and shrimp; heat.
• Serve over hot cooked rice.
• Sprinkle with chopped cilantro.
• Serve with lemon wedges, if desired.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
• Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
• Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
• Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
• Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
• Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
• Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
• Garnish each serving with green onions and sesame seeds.

BATTER FOR SWEET AND SOUR SHRIMP

Steps:

• Mix together and let set for 10 minutes.
• Dip shrimp in batter and shake off excess.
• Deep fry 350 degree F for 5-6 minutes.
• Drain on paper towels.
• Keep warm in 200 degree F oven until ready to serve.

SWEET & SOUR CHICKEN & SHRIMP

Steps:

• Mix all ingredients for batter and let sit for 10-15 minutes.
• While batter is resting in a medium saucepan combine sugar, cornstarch, pineapple juice, water, vinegar, & ketchup.
• Heat sauce mix over medium until it begins to boil, stir, and turn to low heat and simmer.
• Heat oil in skillet over medium high heat. Add chicken and shrimp.
• Fry chicken and Shrimp for about 5 minutes or until light golden brown.
• Drain on paper towels.
• When ready to serve, layer chicken, shrimp, and pineapple chunks over fried rice/white rice. Pour hot sweet and sour sauce over top.