Asian Mama Mia: The Best Sweet and Sour Shrimp

I love shrimp! This sweet and sour shrimp dish is seriously one of my favorite recipes! It's so good that my husband and I would fight for the last piece every time! The sweet and tangy sauce is so delicious and will win over your pickiest eater!

We use ketchup as the base of the sauce. Ketchup was such a Western thing for us in China when I was little! The only place you could get ketchup back then (about 15 years ago) was at KFC. My mom always sent me to the counter several times so we could take some yummy ketchup pouches home.

Here's how to make the Best Sweet and Sour Shrimp:

What you need:

About 20-25 Shrimp
Minced ginger and green onion ( for getting rid of the meaty smell) You can refer to my last blog post here
1 Tbsp Vegetable Oil

To marinate the shrimp:

1 egg white
1/4 tsp salt
1/4 tsp pepper
1 tsp cooking wine (optional)
2 Tbsp corn starch
1 Tbsp of vegetable oil

For the sauce:

1/3 Cup ketchup
2 Tbsp sugar
1 Tbsp rice vinegar (if you don't have it, use lemon juice instead)
2 Tbsp sugar
1/3 Cup water

Directions

Defrost the shrimp, Dry it with a paper towel so its easier to marinate.

Marinate the shrimp with all the ingredients above and mix it well.

While the shrimp is marinating, mince the ginger and green onion.

Make the sauce with ingredients listed.

I used powdered sugar here because I was out on regular sugar :)

Heat 1 Tbsp oil in the skillet in medium high and stir in the shrimp. Make sure your shrimp is fully cooked and remove it from the skillet to a plate. Set aside.