Sweet and Sour Shrimp

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	51%	19%
sweetener	18%	9%
thickener	7%	1%
aromatics	13%	2%
vegetables and beans	25%	60%
fat	0%	5%
acid	11%	0%
salt	1%	0%

Where it stands out

• #30 of 32 for saltiness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

397 g	16 peeled and deveined shrimp ((16 to 20 size; 16 shrimp at this size equals about 12-16 ounces/340-450g) )
	neutral oil ((such as vegetable, canola, or peanut oil, for frying))
60 g	1/2 cup all-purpose flour
0 g	1/8 teaspoon baking powder
16 g	2 tablespoons cornstarch
2 g	1/4 teaspoon salt
1 g	1 pinch turmeric powder ((optional))
0 g	1/8 teaspoon white pepper
1 g	1/4 teaspoon sesame oil
122 g	1/2 cup cold seltzer (or club soda)
53 g	1/3 cup red onion ((cut into 1-inch pieces))
50 g	1/3 cup red bell pepper ((cut into 1-inch pieces))
50 g	1/3 cup green bell pepper ((cut into 1-inch pieces))
34 g	2 tablespoons ketchup
	3/4 cup canned pineapple chunks
	3/4 cup pineapple juice (from can)
79 g	1/3 cup water
45 g	3 tablespoons red wine vinegar
38 g	3 tablespoons sugar
2 g	1/4 teaspoon salt
12 g	1 1/2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Method: 9 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I just made this last night with halibut instead of shrimp, and it was amazing! The only change I made was to reduce the frying time since the fish cooks much faster—only 1 minute for each of the two fry times, for fish cut into ~1.5 inch (or 2 cm) chunks. S” — a cook, 5.0★

“Absolutely awesome! I was scared coz I am typically not great at frying stuff but this is fool proof and just how it is in restaurants, only better!” — a cook, 5.0★