Super Speedy Spicy Sweet and Sour Shrimp



  • 2 sunflower oil (x tbsp, or other flavourless oil)
  • 1 red chili (chopped finely)
  • 3 garlic cloves (chopped finely)
  • 1 piece ginger (grated)
  • 550 grams shrimp (prawns, raw, but peeled, de veined and cleaned)
  • 1 pak choi (or 2 baby pak choi)
  • 4 spring onions (scallions chopped to about 1 cm / 0.5in. pieces)
  • fresh coriander (Some, cilantro roughly chopped to dress)
  • 4 tomato ketchup (x tbsp)
  • 2 light soy sauce (x tbsp)
  • 2 rice wine vinegar (x tbsp Chinese)
  • 2 honey (x tbsp)
  • 2 rice wine (x tsp Shao Xing, optional)
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    1. 1. Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.
    2. 2. Heat the oil on a very high heat in a wok. If you don’t have a wok, a non-stick frying pan is fine. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.
    3. 3. Add the chili, garlic and ginger, stir and cook for about 30 seconds. Add the spring onions (scallions) and cook for a further minute.
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