Sweet and Sour Shrimp
Delightfully sweet and tangy, these Shanghainese shrimp take under ten minutes to prepare. See the recipe for Gan Shao Xia ». Todd Coleman

Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce. This recipe first appeared in our April 2012 issue along with Andrea Sun’s story Nothing Better Than a Home-Cooked Meal.

Yield: serves 4


  • 14 cup ketchup
  • 2 tbsp. Chinese rice wine (available at Indian Foods Company)
  • 1 tbsp. soy sauce
  • 1 tbsp. mirin (available at Indian Foods Company)
  • 1 tbsp. sugar
  • 2 tbsp. canola oil
  • 1 tbsp. minced ginger
  • 3 scallions, cut into 2″ pieces
  • 1 lb. large head-on shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • Cooked white rice, to serve


  1. Whisk together ketchup, wine, soy sauce, mirin, sugar, and 1 tbsp. water in a bowl; set sauce aside. Heat oil in a 14″ flat-bottom wok or skillet over high heat. Add ginger and scallions; cook, stirring, until fragrant, about 1 minute. Add shrimp; cook, stirring, until beginning to turn pink, about 2 minutes. Add sauce; cook, stirring, until thick, about 1 minute. Remove from heat; season with salt and pepper. Serve with rice.