Hawaiian Sweet And Sour Shrimp
Aunty Lilikoi's Passion Fruit/Coconut Syrup was the inspiration for this recipe.
I found the Syrup at a craft fair / farmers market on the Island of Kauai. I wish that you can all go and pick up a bottle for yourselves. But if not, I did a quick check and it is available online.
Also the syrups, sold seperatly are easily found at local stores and
Amazon also carries these.
Close your eyes and feel the trade winds.
1 lbmed shrimp, peeled and deveined
1/2 cpassion fruit coconut syrup
1 smallyellow onion - wedged
3/4 cgreen pepper - matchsticks
3/4 ccarrot - matchsticks
3/4 ccelery - sliced on the bias
1 can(s)straw mushrooms
3/4" slicefresh ginger - minced
3 clovefresh garlic - minced
3 tsplight soy sauce
11/2 Tbspfish sauce
3 Tbspcoconut oil
3 ccooked jasmine rice
1 Tbspcold water
How to Make Hawaiian Sweet And Sour Shrimp
- COOKS NOTE
If you are using seperate bottles of the two syrups,
just use equal parts of each
- Cook the shrimp just to pink and remove to side dish.
Add remaing coconut oil and add vegetables,
cook 3 a 4 mins, just to soften but still crisp.
Toss in mushrooms, give a quick stir and add
passion coconut syrup, fish sauce, soy sauce
and shrimp, stir to combine.
Stir in water and cornstarch and remove from heat.
Sauce will thicken
- Serve immediately over rice