This probably tops my list if I’m ever craving some sort of Asian comfort food. The tanginess is mixed with the perfect amount of sweetness plus a nice spicy kick. My mouth is watering as I type this…..so here ya go!
*Side note: I love my rice extra saucy so I usually make a double portion of sauce 😉
- Shirmp
- Corn Starch
- Bell peppers
- Onion
- Pineapple
- Garlic
- Green onion (optional)
- Sesame seeds (optional)
- ¼ cup brown sugar
- ¼ apple cider vinegar
- 2 tbsps gochujang
- 2 tbsps soy sauce
- 2 tbsps corn syrup (or honey)
- ½ tsp sesame oil
- 1 tbsp corn starch
- 2 tbsps water
- In a pot, heat enough oil to deep fry shrimp.
- Coat shrimp with cornstarch and fry until golden.
- Rest on paper towel to soak up excess oil.
- In a pot, prepare the sauce by combining brown sugar, apple cider vinegar, gochujang, soy sauce, corn syrup and sesame oil and bring to a slow simmer.
- Remove from heat and set aside.
- In a wok, sautee onions and garlic for 3-4 mins.
- Add in peppers and pineapple.
- Pour all the sauce into the wok and add in slurry. Mixing until desired thickness. (Add more slurry mixture if needed)
- Remove from heat and fold in the deep fried shrimp.
- Garnish with green onions and sesame seeds.
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