In every Asian family there are those recipes that you grew up with that you just can’t get in restaurants. The affordable yet comforting dishes that our grandparents and our parents made. This is one of those dishes, so simple and made with ingredients you already have in the fridge. Its like the classic sweet and sour pork except minus the pineapples and replaced with shrimp. Cook extra rice because this will surely open your appetite!
- 400 g shrimps Devein, peeled see notes
- 2 Tbsp oil canola
- 1/2 cup onion
- 1 clove garlic
- 2 ginger slices
- 1/2 cup Ketchup
- 2 tsp vinegar white
- 1 tsp Worcestershire
- 2 tsp brown sugar
- 1/4 cup water
- 2 green onion stalks
- Defrost the shrimps 2 hours before you are ready to cook. Pat dry to remove any water.
- In a pan, put 1 tablespoon of oil. Once it is hot place the shrimps, making sure not to overcrowed the pan, you want to cook both sides just until golden brown, not fully cooked. Place aside on a plate.
- With the same pan or wok, add the other 1 tablespoon of oil, add the diced onions, crushed garlic, and 2 pieces of thinly sliced ginger. Cook until the onions are a bit translucent. Add the ketchup, vinegar, Worcestershire, sugar, and water. Taste to see if more sugar is needed, and adjust the water depending on how thick you want the sauce to be. Add the shrimps back into the pan until cooked about 2-3 minutes depending on the size. Garnish with green onions and serve.