Preparation
Step 1
Mix 2 tbsp soy sauce and the cornflour in a large bowl. Add the shrimp then set aside for 2 minutes.
Step 2
Heat the oil in a wok set over a high heat. Fry the shrimp in batches for 2-3 minutes each, using a slotted spoon to turn them over halfway through cooking. Carefully remove from the oil and drain on kitchen paper.
Step 3
Remove all but 2 tbsp oil from the wok. Add the onions and pepper, cook for2 minutes, then stir in the garlic and ginger. Cook for 1 minute more, mix in the sugar, vinegar, remaining sauce, and the ketchup. Bring to the boil then reduce to a simmer—the sauce should be thick and glossy. Tip the shrimps into the sauce then stir through the chopped coriander.
Step 4
Serve the sweet and sour shrimp with cooked rice and prawn crackers on the side.
