Singapore-Style Shrimp with Sweet & Sour Pineapple

I'm such a junkie for Singapore noodles (星洲炒米粉) that I order it whenever I see it on a menu. I read from a Chinese cookbook once that it's a Cantonese invention. Do you think it's true? In any case, whoever came up with it is a mad genius. As an homage to my favorite noodle dish, I created this easy shrimp recipe that is so healthy and delicious that you will want to make it again and again.

In the summertime, I love to feature fruit as a central ingredient in a recipe. For this Singapore-style shrimp recipe with sweet & sour pineapple, I prefer to use canned pineapple for the guaranteed sugar level. The sweetness from the pineapple and the smokiness from the Madras curry are a quintessential match made in food heaven. I just imagine the two flavors dancing cheek-to-cheek inside my mouth like a sizzling couple on Dancing with the Stars.

As an added bonus, my recipe for shrimp stir-fry is simple to prepare yet complex to the taste. Serve it on a bed of jasmine rice for a complete and well-balanced meal.

Serves: 4
Prep Time: 30 minutes
Total Time: 45 minutes

Ingredients

1 pound of large shrimp, peeled, de-veined, rinsed & drained
1/4 cup of sugar
3 tablespoons of soy sauce
1 tablespoon of sherry or white wine
1 cup of water
1 tablespoon of cornstarch
1/2 teaspoon of ground pepper (preferably white pepper)
1 tablespoon of ginger, minced
3 cloves of garlic, minced
3 tablespoons of canola oil
1 small onion, thinly sliced
2 medium carrot, julienned
2 cups of pineapple chunks, drained (reserve 1 tablespoon of pineapple juice)
1 green bell pepper, julienned
1 tablespoon of Madras curry powder
1 tablespoon of red-wine vinegar

Preparation

1. Whisk and dissolve sugar, soy sauce, sherry, white pepper, water and cornstarch. Add shrimp and marinate for 20 minutes and drain.
2. In a large wok or heavy skillet, heat 2 tablespoons of oil over medium-high heat. Add ginger and garlic, be careful not to burn.
3. Add shrimp and stir fry for 1-2 minutes. Cook in 2 separate batches if necessary to avoid crowding and steaming. Remove promptly and set aside.
4. Add remaining oil to stir fry onion for a minute. Add carrot, pineapple and bell pepper to stir fry for another minute. Remove and set aside
5. Return shrimp, pineapple and vegetables to wok. Add curry and stir fry for about 1-2 minutes until heated through. Add pineapple juice, vinegar, and toss quickly to combine. Salt & pepper to taste.

Suggestion:

Add a little Sriracha and you'll have sweet, sour, smoky and spicy!

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