Shrimp and Eel in Sweet and Sour Sauce
A classic Jiangnan dish, featuring tender shrimp, crispy eel, and an irresistible sweet and sour sauce that delights the palate.
Ingredients
18 items- Eel (yellow eel) 1 lb
- Shrimp (peeled) 7 oz
- Egg white 1
- Scallions 2
- Ginger 1 piece
- Garlic 3 cloves
- Green bell pepper 1/2
- Red bell pepper 1/2
- Ketchup 1.5 tablespoons
- Sugar 1 tablespoon
- White vinegar 2 teaspoons
- Light soy sauce 1 teaspoon
- Cornstarch 1 teaspoon
- Water 2 tablespoons
- Shaoxing wine (or dry sherry) 1 tablespoon
- White pepper powder Pinch
- Salt To taste
- Cooking oil As needed
Nutrition
Steps （8 steps）
Debone the eel, rinse and pat dry. Flatten with the back of a knife, cut into diamond-shaped pieces. Season with salt, Shaoxing wine, and white pepper; marinate for 10 minutes.
Butterfly the shrimp and remove the vein. Rinse and drain. Add salt, egg white, and cornstarch; mix well and let sit for 5 minutes to coat.
Prepare the sweet and sour sauce: In a bowl, combine ketchup, sugar, white vinegar, soy sauce, cornstarch, and water; stir until smooth.
Heat enough oil in a wok over medium heat to 340°F (170°C). Fry eel pieces for about 1 minute until lightly curled and pale; remove. Reheat oil to 375°F (190°C) and fry again for 30 seconds until golden and crispy. Drain on paper towels.
Reduce oil temperature to 275°F (135°C). Slide the shrimp in and stir-fry until they turn pink and curl, about 30 seconds. Remove and set aside.
Leave about 1 tablespoon oil in the wok. Over high heat, sauté scallions, ginger, and garlic until fragrant. Add bell pepper slices and stir-fry until just tender, about 1 minute.
Reduce heat to medium. Pour in the prepared sauce and stir constantly until it thickens and bubbles, coating the back of a spoon.
Add the fried eel and shrimp. Toss vigorously over high heat for 10 seconds to coat evenly with the sauce. Transfer to a serving plate.
Tips
Flattening the eel ensures tenderness; double-frying gives extra crispiness. Coating the shrimp with egg white and starch keeps them silky. Adjust sweet-sour ratio to your taste.
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