Pineapple Shrimp

It's as delicious as it's easy to make. No mysterious, complicated Chinese sweet-sour sauce, just ketchup, vinegar, sugar, and canned pineapple. Dress it up however you like, to your heart's content.

I use a Japanese mandoline to thinly slice the onion and sweet red pepper.

Ingredients

• SHRIMP, 20, shelled and deveined
• CORN STARCH
• CANOLA OIL
• KETCHUP, ½ cup
• APPLE CIDER VINEGAR, ¼ cup
• SUGAR, ½ cup
• PINEAPPLE CHUNKS, 1 15-ounce can, juice reserved
• ONION, ¼, thinly sliced
• RED PEPPER, 1/8, thinly sliced
• SALT and PEPPER to season 

Directions

1. Combine the ketchup, vinegar and sugar in a sauce pot and heat to boiling.
2. Add the onions and simmer for 2-3 minutes.
3. Add the pineapple chunks and half the reserved pineapple liquid and continue simmering, stirring often.
4. Dust the shrimp with cornstarch and deep fry, then drain on a baking rack.
5. Transfer the sauce to a deep pan, then add the shrimp.
6. Season to taste, adding reserved pineapple juice if desired.