Name: Pineapple Shrimp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 Prawns; Some Three color peppers; 100g pineapple; Some ginger; 15g Cooking Wine; 1g White pepper; 3g Salt and pepper powder; 60g ketchup; 10g Soy sauce; 70g water; 8g corn starch; 1/2 protein; 8g Flour

Pineapple Shrimp

by Line line 3896

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Pineapple Gu Lao Shrimp is born out of pineapple Gu Lao meat. Gu Lao Rou is also called Gu Lu Rou, which is a famous dish of Guangdong. This dish began in the Qing Dynasty. Many foreigners in Guangzhou at that time liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones. Guangdong chefs use boneless meat, seasoned and mixed with starch to make large meatballs. They are fried in a frying pan until they are crispy with sweet and sour marinade. The taste is sweet and sour, which is welcomed by Chinese and foreign guests. The history of sweet and sour pork ribs is relatively old, and now it has been renamed as "ancient meat" after restructuring. Foreigners are inaccurate in pronunciation and often call "ancient meat" "sweet pork" because it has elasticity when eating and a sound when chewing meat, so these two names have coexisted for a long time. "

Pineapple Shrimp

1. 15 prawns (live shrimp is more delicious), peel off the skin and remove the shrimp thread. The shrimp is relatively large (I cut off the tail 1/3 and chopped the stuffing), leaving 2/3 for the shrimp balls.

2. Surgery on the back of the shrimp, do not cut through.

3. Use 15 grams of cooking wine, appropriate amount of shredded ginger, 3 grams of salt and pepper, 1g of white pepper, and marinate for 15 minutes.

4. Prepare an appropriate amount of three-color bell pepper and cut into pieces, and change a large piece of pineapple into small pieces.

5. 60g tomato sauce, 10g light soy sauce, 100g water, and 8g corn starch, mix well.

6. Prepare 18g of egg white, 8g of flour, and 8g of corn starch.

7. After the marinated shrimps are dried with kitchen paper, put them in the starch paste and grab them by hand.

8. The oil is 60% hot, and the shrimps should be dipped in flour one by one and fried in the pan to prevent sticking. The crust will become brittle if it is dipped in flour (this step can be omitted if it is troublesome). Fry until the surface is slightly yellowed and remove.

9. The oil pan heats about 70%. Quickly add the shrimp and re-fry, and the surface is golden and fished out. Because the oil temperature is high, be careful not to deep-fry the color or take too long.

10. Leave a little oil in the wok and saute the ginger.

11. Pour in the tomato sauce starch paste and cook until the soup is thick, add colored peppers and pineapple chunks, and taste the soup (some pineapples are sour and add a little sugar, and some pineapples are too sweet with a little white vinegar to adjust).