Sweet And Sour Shrimp

Ingredients

• 2poundsshrimppeeled and deveined
• 1cupcornstarch
• 1/4cupflour
• 1/2teaspoonsalt
• 1/4teaspoonground black pepper
• 2eggs beaten
• canola oil for frying
• 1cuppineapple chunks
• 1red bell peppercut into 1-inch chunks
• 1green bell peppercut into 1-inch chunks
• 1yellow onioncut into 1-inch chunks
• 3clovesgarlicminced

Sweet and sour sauce:

• 2/3cuppineapple juice
• 1/4cuporange juice
• 2tablespoonssoy sauce
• 1/4cuplight brown sugarpacked
• 1/4cupwhite sugar
• 1/4cuprice vinegar
• 1/4cupapple cider vinegar
• 1/3cupketchup
• 1/4teaspoongarlic powder
• 1/4cupcornstarch
• 1/4cupwater
• Garnish:

Green onions

• Sesame seeds

Instructions

1. Add all the ingredients to a medium saucepan and whisk to combine until the cornstarch is dissolved.
2. Place it on the stove over medium heat. Stir or whisk well until it comes to a light boil.
3. Stir constantly until the sauce thickens. Taste and adjust for sugar and tanginess.
4. Once the sauce is thick enough to coat the back of a spoon, remove it from heat. Set aside.

Shrimp:

1. In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.
2. Add beaten eggs to another bowl.
3. Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
4. Dip the shrimp into the beaten eggs.
5. Add the shrimp to the cornstarch mixture and toss until well coated. Work in batches.
6. Cook it in batches in the hot oil until golden and crispy.
7. Remove to a plate and set aside.

Combine:

1. Once done cooking the shrimp, discard all the oil, leaving only 2 tablespoons in the pan.
2. Add the onion chunks, bell pepper chunks, garlic, and pineapple chunks, cook for 2-3 minutes, until just tender.
3. Add the sauce back to the pan, stir until all the veggies are coated well.
4. Add the shrimp and stir again to coat well in the sauce.
5. Stir and cook until the sauce has thickened more and is simmering lightly.
6. Serve over rice, garnished with sesame seeds and chopped green onions.