SWEET AND SOUR SHRIMP

INGREDIENTS

• 3 egg whites
• 1/4 tbsp salt
• 4 tbsp cornstarch
• 1 lb large shrimp, deveined and pa dry
• 1 cup pineapple juice
• 1 tbsp soy sauce
• 2 tbsp vinegar
• 1/2 cup banana ketchup
• 2 tbsp light brown sugar
• cooking oil
• 1 medium green bell pepper, cut into 1 inch chunks
• 1 medium red bell pepper, cut into 1 inch chunks
• 1 medium onion, cut into 1 inch chunks
• 1 cup pineapple chunks
• 1 tbsp minced garlic
• 1/2 tbsp minced ginger
• toasted sesame seeds for garnishing (optional)
• chopped green onions for garnishing (optional)

INSTRUCTIONS

1. In a wide bowl, add egg whites and whisk well. Add salt and cornstarch and whish until foamy. Add shrimp to the mixture and mix to coat each piece of shrimp. Set aside. 
2. In a wide bowl, combine pineapple juice, soy sauce, vinegar, ketchup and light brown sugar. Whisk together and set aside. 
3. In a pan, heat enough cooking oil over medium high heat. Add shrimp one by one and cook for 2 minutes or until golden light brown. Remove shrimp and transfer in a plate lined with paper towels. Set aside. 
4. In a pan or a wok, heat and add 1 tablespoon of cooking oil. Add bell peppers and cook while stirring for about a minute. Add onions and toss. Cook for about a minute. Add pineapple chunks and toss. Cook for about a minute. Remove vegetables from the wok and set aside. 
5. Using the same wok or pan, heat and add a tablespoon of cooking oil. Add minced garlic and ginger. Cook for about a minute or until fragrant while stirring constantly. Pour in sauce mixture and stir. Simmer over medium heat until sauce starts to thickens while stirring occasionally. 
6. Add vegetables and stir. Cook for about a minute. Add fried shrimps and toss. Cook for about a minute and remove pan from heat. Transfer in a serving dish or on top of a bowl of rice and serve with toasted sesame seeds and chopped green onions. Serve hot and enjoy!