Irene Kuo

Sweet and Sour Pineapple Shrimp

菠蘿蝦

Preparation info
  • It serves

    2 or 3

    and should be accompanied by a refreshing, simple stir-fried vegetable.
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Here is deep-fried shrimp glazed with a pungent sauce.

Ingredients

Method

Shell the shrimp and make a slit about ⅛-inch deep along the outer curve. Rinse them briefly to remove the vein and dry thoroughly. Put them in the batter. Deep-fry in hot oil until nicely browned, in 2 or 3 batches, and drain on paper towels. Don’t do