SWEET SOUR SHRIMP On The Healthy Side

Sweet Sour Shrimp is a very popular Chinese dish, usually the shrimp is battered and then deep fried in hot sizzling oil, to a nice golden crisp, and a sauce that is sweet and sour, and colored on the reddish, yellowish side. There's different styles because of the different chefs that make it, but the basic recipes do have lots of sugar and sodium, so then how can you keep the sugars and sodium down?


Try this recipe.


1 lb. of cleaned shrimp, tails on.


1 cup of garbanzo flour + 2 cups of garbanzo flour
1/4 cup of bread crumbs
Ice Cold water enough to make a batter with the last 2 cups of garbanzo flour


First, take the one cup of garbanzo flour and put it in a bowl. Now place the shrimp in the flour and dredge it.


Next, add the bread crumbs 1/4 cup to the 2 cups of garbanzo flour, mix it well with a whisk or a fork, then slowly add in the ice cold water, mixing it in so that the mixture will be just right, not too thick and not too runny. Then add in the dredged shrimp and coat it well with the batter.


For the Sweet Sour Sauce:


1/2 cup of white vinegar or apple cider vinegar
1/3 cup of raw brown sugar
1/4 cup ketchup
1 cup of water
1 tsp. ground turmeric


1 tbsp. of cornstarch
3 tbsp. of water.
Mix these two together in small bowl to thicken sauce.


1. Heat up a wok with vegetable oil over high heat, until it sizzles, then turn heat down to medium high, fry the battered shrimp, 2-3 at a time until golden, place on paper towel to drain oil. Continue until all of the shrimp are cooked.


2. In the same wok, with oil drained out, put the ingredients of all the sweet and sour mixture into the wok over high heat, stir it around, then add in the cornstarch and water mixture to thicken the sauce, the turmeric should make it kind of yellowish orange.


3. Pour the hot sauce over the cooked shrimp and serve immediately with brown rice, not white rice.