Crispy, battered shrimp tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers, onions, and sweet pineapple chunks. A beloved Chinese-American takeout classic you can easily make at home.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
564cal
32gprotein
60gcarbs
22g
Ingredients
1 lb large shrimp (peeled and deveined)
0.5 cup cornstarch (for the batter)
0.25 cup all-purpose flour
1 pcs large egg (lightly beaten)
0.5 tsp salt (for the batter)
0.25 tsp white pepper
0.25 cup cold water (for the batter)
3 cup vegetable oil (for deep frying)
0.5 cup pineapple juice (unsweetened, from canned pineapple is ideal)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About Sweet and Sour Shrimp, Steamed Basmati Rice and Egg Roll
Crispy, tangy sweet and sour shrimp with fluffy rice & an egg roll! An energy-giving, kid-approved dinner.
This chinese_american dish is perfect for dinner. With 1242.62 calories and 51.410000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.33 cup rice vinegar
0.25 cup ketchup
0.25 cup brown sugar (packed)
2 tbsp soy sauce (low sodium recommended)
2 tbsp water (for the sauce slurry)
1 pcs medium onion (cut into 1-inch chunks)
1 pcs green bell pepper (cut into 1-inch chunks)
1 pcs red bell pepper (cut into 1-inch chunks)
1 cup pineapple chunks (drained)
2 tbsp green onions (sliced, for garnish)
1 tsp sesame seeds (toasted, for garnish)
Instructions
1
Prepare the Sweet and Sour Sauce
In a medium bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce until the sugar is dissolved. Set aside.
2
Make the Batter and Coat the Shrimp
Pat the shrimp thoroughly dry with paper towels; this is crucial for a crispy coating.
In a large bowl, whisk together 1/2 cup cornstarch, all-purpose flour, salt, and white pepper.
Add the lightly beaten egg and 1/4 cup of cold water. Whisk until the batter is smooth and has the consistency of a thin pancake.
Add the dry shrimp to the batter and toss gently to ensure each piece is fully coated.
3
Fry the Shrimp
In a wok or deep skillet, heat 3 cups of oil over medium-high heat to 350°F (175°C). Using a thermometer is highly recommended for best results.
Working in 2-3 batches to avoid overcrowding, carefully place the battered shrimp into the hot oil one by one.
Fry for 2-3 minutes, turning occasionally, until the batter is a light golden brown and crispy.
Use a slotted spoon to transfer the fried shrimp to a wire rack to drain excess oil. Do not place on paper towels, as this can make them steam and lose crispiness.
4
Stir-fry Vegetables and Thicken the Sauce
Carefully pour the hot frying oil into a heatproof container to cool before discarding. Wipe the wok clean.
Place the wok back over high heat and add 1 tbsp of fresh vegetable oil. When it shimmers, add the onion and bell peppers.
Stir-fry for 2-3 minutes until the vegetables are vibrant and crisp-tender.
Give the prepared sauce mixture a quick stir and pour it into the wok. Bring to a simmer.
In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Stir this into the simmering sauce.
Continue to cook and stir for about 1 minute until the sauce thickens and becomes glossy.
5
Combine and Serve Immediately
Turn off the heat. Add the drained pineapple chunks and the crispy fried shrimp to the wok.
Gently toss everything together for 30-60 seconds, just enough to coat the shrimp in the sauce.
Transfer immediately to a serving platter to prevent the shrimp from becoming soggy.
Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed jasmine rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
