Sweet and Sour Shrimp with Crispy Rice Cakes
Experience the Ultimate Crunch: Sweet and Sour Shrimp with Crispy Rice Cakes!
Enjoy a delightful fusion of crispy sweet and sour shrimp and crunchy rice cakes, a dish that’s both visually appealing and incredibly satisfying. Perfect for a home-cooked feast!
Main Ingredients- 20 large shrimp (cocktail size)
- 50g crispy rice cakes (crushed pieces, homemade from leftover rice is great!)
- 2 mini bell peppers
- 30g onion
- 30g broccoli florets
- 1 Tbsp grapeseed oil (for frying)
- 2 Tbsp beaten egg (for shrimp coating)
- 2 Tbsp cornstarch (for shrimp coating)
- Pinch of salt (for shrimp seasoning)
- 1 Tbsp cooking wine (e.g., Shaoxing wine, for shrimp seasoning)
- 1 Tbsp minced garlic
- A little grated ginger (or ginger powder)
- 1 tsp soy sauce
Sweet and Sour Sauce- 1/3 cup water
- 4 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp plum syrup (or honey)
- 1/2 tsp salt
- 2 Tbsp cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water, mixed)
- 1/3 cup water
- 4 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp plum syrup (or honey)
- 1/2 tsp salt
- 2 Tbsp cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water, mixed)
Cooking Instructions
Step 1
First, prepare the vegetables. Dice the mini bell peppers and onion into 1cm cubes. If your broccoli isn’t pre-blanched, quickly blanch it in boiling water, then chop it into bite-sized pieces.
Step 2
Get your crispy rice cakes ready! You can use store-bought ones, or for an extra special touch, make them yourself by thinly spreading leftover cooked rice on a baking sheet and toasting it until golden brown and crisp.
Step 3
Peel and devein the shrimp. Gently season them with a pinch of salt and 1 Tbsp of cooking wine. Let them marinate for a few minutes to remove any fishy odors and add a subtle flavor.
Step 4
Add the 2 Tbsp of beaten egg to the marinated shrimp and toss to coat evenly. Next, sprinkle with 2 Tbsp of cornstarch. Using chopsticks, gently toss just a couple of times to lightly coat the shrimp. Be careful not to overmix, as this can develop gluten and make the fried shrimp soggy.
Step 5
Now for the frying! Heat your oil in a wok or deep pan to 180°C (350°F). Carefully add the coated shrimp and fry for about 2 minutes, or until golden and crispy. It’s best to fry them twice for maximum crispness – remove them after the first fry, let the oil reheat, and then fry them again briefly. You can also quickly fry the rice cakes alongside the shrimp in the second fry to give them an extra crunch. (A simple test for oil temperature: drop a pinch of salt or flour; it should sizzle and float up immediately). Tip: For an even lighter coating, you can skip the egg wash and just coat the shrimp directly in cornstarch before frying.
Step 6
In a clean pan, add 1 Tbsp of grapeseed oil over medium-low heat. Add the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.
Step 7
Pour in 1 tsp of soy sauce and add the diced onion. Sauté until the onion becomes translucent and slightly softened.
Step 8
Stir in the ketchup and cook for another minute. Add the diced bell peppers and blanched broccoli. Pour in the 1/3 cup water, 1 Tbsp sugar, 1 Tbsp plum syrup, and 1/2 tsp salt. Bring to a gentle simmer over medium heat. Gradually add the cornstarch slurry while stirring constantly, until the sauce thickens to a glossy consistency.
Step 9
Add the twice-fried shrimp and crispy rice cakes to the thickened sauce. Toss quickly over high heat to ensure everything is evenly coated. Working fast is key to maintaining that wonderful crispiness!
Step 10
And there you have it – delicious Sweet and Sour Shrimp with Crispy Rice Cakes! A truly satisfying dish that’s easier to make at home than you might think. Enjoy this delightful meal and have a wonderful day!
