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Sweet and Sour Shrimp

Copper Chef 11” Square Fry Pan 

Recipe Type:  Seafood
Servings  4
1  pound  shrimp peeled and deveined  
0.5  cup  green and red pepper diced  
0.25  cup  onions diced  
0.5  cup  pineapple diced  
1  cup  sweet and sour sauce  
7  cup  canola oil for frying  
1.5  cup  club soda cold for tempura batter  
1  cup  flour for tempura batter  
1  tablespoon  Cornstarch for tempura batter  
1    egg beaten  
0.25  cup  corn starch  

  1. In a bowl make the tempura batter first. And keep cold until ready to use
  2. Add all the dry ingredients, then the club soda and egg. Mix while adding in liquid, stir until smooth.


Frying Shrimp

  1. Add oil to Copper Chef pan, heat on the stove to 375 F.
  2. While oil is heating dredge shrimp in cornstarch before dipping in to Tempura batter
  3. When oil is hot put the fry basket in the oil.
  4. Then dip each shrimp in the batter then carefully lower the battered shrimp into the oil.
  5. Hold each shrimp by the tail while dipping it in the batter. Then dip the battered shrimp in the oil half way, hold for 2-3 seconds before releasing the shrimp. Repeat until basket is full.
  6. When shrimp are golden brown raise basket out of oil, reserve for later.
  7. If need repeat until all the shrimp are cooked
  8. In a clean bowl add in the shrimp, pineapple, onion and pepper. Pour in Sweet and sour sauce, toss to mix.
  9. Serve over white rice.