Candy and Bitter Pineapple Shrimp.
Photograph by Chris De La Rosa
I discussed within the video (see beneath) on YouTube, this dish takes me again to being ah lil fella on the islands. There was a Chinese language restaurant on Mucurapo avenue in San Fernando Trinidad, the place our dad would all the time take my brother and I after the afternoon present (film theatre – often western or Kung Fu films) on Saturdays. As youngsters we’d get the Hen model of this dish, nonetheless we did ‘pattern’ from dad’s plate.
You’ll Want…
3 lbs med shrimp (21-30)
3 tablespoon corn starch
1 teaspoon salt
3/4 teaspoon black pepper
veg oil for frying (about 2-3 cups)
1 massive onion (lower massive)
1 massive bell pepper (lower massive)
3 scallions (lower 3/4 inch items)
1 teaspoon grated ginger
2 tablespoon white sugar
3 tablespoon tomato ketchup
2 tablespoon white vinegar
1-2 tablespoon pineapple juice | 1 small can Pineapple rings (lower into items)
3/4 tablespoon darkish soy sauce
Notes. Please confer with the video beneath within the occasion you’ve gotten any questions which weren’t addressed on this publish. Do you have to need this spicy, you might add your fav peppersauce (sizzling sauce) or contemporary chopped sizzling peppers. I did add contemporary chopped scallions (not talked about within the recipe listing) on the finish as I turned off the range.
I left the tails on the shrimp, but it surely’s your selection. Peeled and deveined, the shrimp the place washed with the juice of a lemon and funky water then drained. They had been blended with the black pepper, salt and corn starch to coat.
In one other bowl I blended the candy and bitter sauce. Add the ketchup, vinegar, sugar, grated ginger, darkish soy sauce and pineapple juice (I used canned pineapple which I chopped and I reserved among the juice/syrup from the can).
Set the sauce apart and lets get again to the shrimp. Warmth about 2-3 cups of vegetable oil in a wok (any publish or pan with excessive sides will work) on a medium/excessive warmth. Individually add the shrimp to the new oil and fry for one minute to a minute and a half. Take away and place on paper towels to take in the surplus oil. I did this in batches to not crowd the wok.
I drained and filtered my oil for frying fish at a later date, however I did reserve a tablespoon or so to proceed.
With my wok again on a medium flame (with the tablespoon of oil), I added the onion and bell pepper. Cooked it for 3-4 minutes (toss to cook dinner evenly), then add the scallions and stir.
Cook dinner for an additional minute, then add the pineapple chunks (use contemporary pineapple should you so choose) to the wok and cook dinner for an extra 2 minutes earlier than including the candy and bitter sauce we created earlier.
Warmth the sauce via because it mixed with the flavors of the bell pepper and onion… about 2 minutes, then add the pre-fried shrimp to the pot and stir nicely to coat with the sauce.
As quickly because the shrimp heats although (2-3 minutes), shut off the range as I’d hate so that you can over-cook the shrimp. Whereas we did season the shrimp with salt, you will have to style and regulate the salt on the finish to your liking. I’ve been making an attempt my greatest to chop again on my sodium consumption, so I didn’t add any to the onion and peppers at first.
The corn starch we coated the shrimp with at first will permit for the candy and bitter sauce to stay to the shrimp, thus giving us that excellent stability of candy and bitter with each chew! Do you have to have an interest within the Hen model of this recipe I briefly point out above, drop a remark beneath.
Supply: www.caribbeanpot.com
