Recipe: Sweet and Sour Shrimp

My recent vacation in the Philippines has definitely honed my cooking skills (thanks to my Mum and Google for the recipes)!

A few days before I left, I came across and saw the recipe, Sweet and Sour Shrimps. Seafood is the easiest yet the most delicate food to cook (as for me, anyway). Finding the ingredients for this recipe was not difficult at all, especially the shrimps wherein Palawan has a very boundless supply.

Let me share to you the recipe Sweet and Sour Shrimp from

For the shrimp
350 grams medium shrimp
salt and pepper
1 egg, beaten
1/2 cup cornstarch
2 cups cooking oil

For the vegetables
2 tablespoons corn oil
1 onion, sliced
1 tablespoon chopped garlic
1 stalk leek, sliced into 1-inch rings
5 slices carrots
1 red bell pepper, diced
1/2 cup canned pineapple chunks (reserve syrup for sweet-sour sauce)

For the sweet-sour sauce
2 tablespoons cane vinegar
1/4 cup pineapple syrup from canned pineapple chunks
1/2 cup sugar
1/4 cup tomato ketchup
1 bay leaf
2 tablespoons sweet chili sauce
1 cup water
1 tablespoon cornstarch, dissolved in 1 1/2 tablespoons water

1 stalk leek, sliced into thin strip for garnish

Prepare shrimp: Cut off legs then slice the back halfway through, making sure shell, head, and tail are still attached. Season with salt and pepper.

Dip shrimp in egg then coat with cornstarch. Heat oil in a wok then deep-fry shrimp just until color turns pink and the coating becomes golden and crisp. Drain on paper towels.

3  Cook the vegetables: Heat oil and stir-fry onions and garlic until fragrant. Add the rest of the vegetables except for pineapple chunks. Sauté until tender, about 1 minute. Add pineapple chunks and mix well; set aside.

Make the sweet-sour sauce: In a saucepan, mix all ingredients (except for the cornstarch mixture) and simmer over medium heat until reduced by half. Strain and let cool. Place 1 cup of the sauce in a wok and bring to a boil. (Excess sauce can be used as dipping sauce for fried dishes.) Thicken with the cornstarch and water mixture. Once thickened, toss in the fried shrimp and vegetables. Transfer to a platter and garnish with sliced leeks. Serve immediately

Now, here’s my Sweet and Sour Shrimp:

I am just proud to have cooked this even if during the final 10 minutes of cooking the electricity went off and I couldn’t see  how my dish looked like not until I’ve taken its picture! Haha!

My heart melted when everybody in the family LOOOVED it!

Thank you YUMMY.PH for sharing this recipe!

Cooking is really fun. Hopefully, I get to cook as much recipes I can and will surely share with you.

Recipe is from


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