Sweet and sour shrimp

This is a fresher, lighter version of the Chinese/Japanese take-out standard, with a fragrant sauce spiked with chili, garlic, and ginger.



Ingredients


3 tbsp rice wine vinegar.
2 tbsp honey.
2 tbsp soy sauce.
2 tbsp ketchup.
1 tbsp sugar.
2 tbsp vegetable oil.
1 green bell pepper, seeded and cut into strips.
1 small carrot, cut into matchsticks.
1 celery stalk, cut into matchsticks.
3 shallots, peeled and sliced.
1 tbsp peeled and grated fresh ginger.
1 fresh hot red chili, seeded and minced.
1 garlic clove, minced.
1lb (450g) medium shrimp, peeled and deveined.
2 scallions, white and green parts, cut into thin strips


Method


1. Stir the vinegar, honey, soy sauce, sugar, and ketchup in a small pan over a low heat until the
sugar is melted.


2 Heat the oil in a large frying pan or wok over high heat. Add the green pepper, carrot, celery,
shallots, ginger, chili, and garlic. Stir-fry until the green pepper softens, about 3 minutes.


3. Add the shrimp and stir-fry for about 2 minutes or until they turn pink. Pour in the vinegar
mixture and stir-fry for 1 minute until the shrimp and vegetables are coated and everything is
heated through.


4. Transfer to a platter and garnish with the scallions.


Prep time, 20 mins. Cooking time, 10 mins.
Serve hot and serves 4 persons.
Good with hot cooked rice.