Crispy Sweet and Sour Shrimp (Gan Po Xia) – Your Ultimate Homemade Recipe
Crispy Sweet and Sour Shrimp (Gan Po Xia) – Your Ultimate Homemade Recipe
The One Recipe You Need for Perfect Gan Po Xia!
Elevate your frozen shrimp with this spectacular Gan Po Xia (Sweet and Sour Shrimp) recipe! Among the many shrimp dishes you can make, this one truly stands out. This recipe is designed for one bag of frozen shrimp and provides detailed instructions for achieving perfectly crispy fried shrimp, a balanced sauce, and a delightful flavor profile. (Recipe is based on one bag of frozen shrimp.)
For the Crispy Shrimp- 1 bag frozen shrimp (approx. 200-300g)
- 1 cup tempura flour (100g)
- 1 cup potato starch (100g)
- 1 cup cold water (200ml)
- 1.5L cooking oil (for deep frying)
Aromatics and Dried Chilies- 8 dried Vietnamese chilies (seeds removed)
- 1/2 stalk white part of a leek
- 1/5 green bell pepper
- 1/5 red bell pepper
Sweet, Sour, and Spicy Gan Po Sauce- 2 Tbsp sugar (30g)
- 1 Tbsp soy sauce (15ml)
- 1/2 tsp oyster sauce (2.5ml)
- 1 Tbsp vinegar (15ml)
- 1 Tbsp Lao Gan Ma chili oil (15ml)
- Pinch of black pepper
- 50ml water
- 8 dried Vietnamese chilies (seeds removed)
- 1/2 stalk white part of a leek
- 1/5 green bell pepper
- 1/5 red bell pepper
Sweet, Sour, and Spicy Gan Po Sauce- 2 Tbsp sugar (30g)
- 1 Tbsp soy sauce (15ml)
- 1/2 tsp oyster sauce (2.5ml)
- 1 Tbsp vinegar (15ml)
- 1 Tbsp Lao Gan Ma chili oil (15ml)
- Pinch of black pepper
- 50ml water
Cooking Instructions
Step 1
Thaw the frozen shrimp in cold water. Once thawed, drain them thoroughly in a colander. Ensure the shrimp are completely dry by patting them with paper towels; excess moisture can prevent the batter from adhering well and cause oil splattering.
Step 2
Make lengthwise cuts along the belly side of each shrimp, about 2-3 cuts per shrimp. This technique helps the shrimp cook evenly, prevents curling, and allows the sauce to penetrate better, enhancing the flavor.
Step 3
In a bowl, combine the tempura flour, potato starch, and 1 cup of cold water in a 1:1:1 ratio to create the batter. The batter should have a slightly thick consistency, similar to pancake batter – it should drip slowly from a spoon rather than run off quickly. (Adjust water slightly if needed to achieve the desired thickness).
Step 4
Add the dried shrimp to the batter and coat each piece evenly. It’s best to fry the shrimp immediately after coating them to ensure the batter adheres properly.
Step 5
Heat 1.5L of cooking oil in a deep pot or wok to 170°C (340°F). To test the oil temperature without a thermometer, drop a small amount of batter into the oil; it should sizzle and float to the surface immediately. Fry the battered shrimp for about 30 seconds, just until lightly golden. This is the first fry.
Step 6
For extra crispiness, perform a second fry. Increase the oil temperature to 180°C (355°F) and fry the shrimp again for about 1 minute, or until they are deeply golden brown and crispy. This double-frying technique ensures a satisfying crunch.
Step 7
Dice the green and red bell peppers into small, bite-sized pieces. Slice the white parts of the leek into similar sizes. Prepare the dried Vietnamese chilies by removing the seeds and chopping them into smaller pieces (leave seeds in if you prefer more heat). In a separate small bowl, combine all the ingredients for the Gan Po sauce: sugar, soy sauce, oyster sauce, vinegar, Lao Gan Ma chili oil, black pepper, and water. Mixing the sauce beforehand prevents burning when you add it to the hot pan.
Step 8
Heat a wide pan over high heat. Add a little cooking oil, then add the sliced leeks, dried chilies, and bell peppers. Stir-fry quickly until fragrant and slightly softened. Pour in the pre-mixed Gan Po sauce and bring it to a boil over high heat.
Step 9
Once the sauce is boiling, gradually add the cornstarch slurry (mix 1 Tbsp cornstarch with 2 Tbsp water) while stirring continuously. Continue adding the slurry and stirring until the sauce thickens to a glossy, slightly sticky consistency. Be careful not to make it too thick.
Step 10
When the sauce has reached the desired consistency, add the double-fried crispy shrimp to the pan. Toss quickly over high heat for about 10-20 seconds, ensuring each piece of shrimp is coated with the glossy sauce. Your delicious Gan Po Xia is ready! Serve immediately while hot for the best texture and flavor.
