When we lived in South Bend there was a tiny, delightful, store front Thai restaurant downtown that had the most amazing tofu stir fry (for lack of a better title or term), Thai spring rolls, and a sweet and sour sauce for the spring rolls that was simply amazing. It was a perfect blend of sweet and savory/sour with a hint of heat. I have drooled for that sauce time and time again. Tonight, I think I found it!
I found it cooking on the Madison House stovetop. In addition, we have created a entire sweet and sour shrimp meal around the sauce.
Let me acknowledge that finding a sweet and sour recipe on the web that does not involve a protein that is deep fried, nor involves ketchup was a real task. I’ve looked for a while and bookmarked one only site – a blog by Sarah in MN called Vegetarian Perspective and the recipe Sweet and Sour Sauce. She has a spectacular array of recipes that are a feast for eye and palate that can be appreciated by vegetarian and non-vegetarian alike.
Sarah’s recipe is not a sweet and sour shrimp recipe per se, but it had the flavor profile I was looking for and thus using the ratio of sweet and sour I began to ponder the possibilities.
Here’s where we landed.
SWEET AND SOUR SHRIMP
INGREDIENTS
1 lb gulf brown shrimp
1/2 lb fresh pea pods
1 can pineapple chunks, reserve juice
1 T (or less) sesame oil
salt and pepper to taste
reserve pineapple juice (approx. 5 ounces)
1 small or medium onion, diced
1 medium carrot, grated
1 inch piece of ginger, grated
1 cup rice vinegar
2+ tsp. chili flakes
3/4 cup brown sugar
1 tsp. salt
2 Tbs. soy sauce
1 tsp. fish sauce
corn starch dissolved in water
DIRECTIONS
1. Clean and devein shrimp, wash pea pods, separate pineapple from juice, reserve juice.
2. Combine juice and onion in a sauce pan. Heat thoroughly.
3. When juice and onion are hot (but not boiling) add the grated carrot, ginger, and vinegar to the sauce pan.
4. Stir together, then add brown sugar.
5. Stir until brown sugar is completely dissolved. Then add chili flakes.
6. Bring to a gentle boil and allow sauce to begin to reduce. Add soy sauce and fish sauce and begin to thicken. If a significantly thicker consistency is desired, mix in a corn starch and water slurry to thicken. Stir continuously until the sauce begins to thicken. Be cautions however, this is not intended to be a gel like, thick sauce.
7. Meanwhile, heat a medium sauce pan and add 1 T (or less) sesame oil or sesame oil blend.
8. Add gulf shrimp and begin to cook, about 2 – 3 minutes. Shrimp will just begin to get pink and curl.
9. Season shrimp with sea salt and fresh ground pepper.
10. Add pea pods. Stir and cook another 1 – 2 minutes.
11. Add pineapple.
12. Stir to combine and cook until shrimp are tender and pea pods and pineapple are very warm.
To serve:
Plate rice (this time we had brown rice, but jasmine or short grain Japanese rice would be fabulous, too), then top with shrimp, pineapple, and pea pods. Ladle a generous portion of the sauce over the shrimp, pea pods and pineapple. Grab your chopsticks and dig in.
While I’m generally not big on leftovers, I saved every last drop of sauce and the tiny serving of vegetables left over and I can’t wait to eat this again tomorrow for lunch. Maybe with some spring rolls.
~Enjoy!
