Sweet and Sour Shrimp


  • 3 cups Ty Ling Sweet and Sour Sauce
  • 2 pounds shrimp (peeled and deveined)
  • 1 cup cornstarch
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs, beaten
  • Canola oil for frying
  • 1 cup pineapple chunks
  • 1 red bell pepper (cut into 1-inch chunks)
  • 1 green bell pepper (cut into 1-inch chunks)
  • 1 yellow onion (cut into 1-inch chunks)
  • 3 cloves garlic (minced)


  1. In a large, shallow bowl, whisk cornstarch, flour, salt, and black pepper. Add beaten eggs to another bowl. Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
  2. Dip the shrimp into the beaten eggs. Add the shrimp to the cornstarch mixture and toss until well coated. Work in batches.
  3. Cook it in batches in the hot oil until golden and crispy. Remove to a plate and set aside. Discard all the oil, leaving only 2 tablespoons in the pan.
  4. Add the onion chunks, bell pepper chunks, garlic, and pineapple chunks, cook for 2-3 minutes, until just tender.
  5. Add the sauce back to the pan, stir until all the veggies are coated well. Add the shrimp and stir again to coat well in the sauce.
  6. Stir and cook until the sauce has thickened more and is simmering lightly. Serve over rice, garnished with sesame seeds and chopped green onions. Enjoy!