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 pinapples and replaced with shrimp. Cook extra rice because this will surely open your appetite!
Let's talk about the shrimps, traditionally the shrimps are deveined but shell on. Keeping the shell on adds flavour and prevents the shrimp from being overcooked. The shrimps that I used are 16-20.
- Prep Time :10 minutes
- Cook Time :10 minutes
- Yield : 2
Defrost the shrimps 2 hours before you are ready to cook. Pat to 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 add the other 1 tablespoon of oil, add the diced onions, crushed garlic, and 2 thinly sliced ginger. Cook until the onions are a bit translucent. Add the ketchup, worchestershire, 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.