Camaron Rebosado with Sweet and Sour Sauce

In a mixing bowl, whisk together cornstarch for coating, all-purpose flour, salt, baking powder, cold water, and beaten egg until smooth. The consistency should be like thin pancake batter – add a little more water if needed. Let it rest in the fridge while you prep other ingredients, but keep cold.

Heat oil in a deep pan or wok to 350°F (180°C). While oil heats, pat shrimp dry. Dip each shrimp in the batter, letting excess drip off, then carefully place into hot oil. Fry in batches for 2 to 3 minutes until golden and crisp. Do not overcrowd. Remove with tongs and drain on paper towels.

In a small bowl, mix ketchup, sugar, rice vinegar, regular soy sauce, and 1/3 cup pineapple juice (reserve the rest). In a separate small bowl, stir cornstarch with the reserved 2 tablespoons pineapple juice to make a slurry for later.

Drain most oil from the wok, leaving only about 1 tablespoon. (If using a separate frying pan, keep the fried shrimp warm.) Over medium-high heat, quickly saute the onion and bell peppers for 1 minute. Pour in the combined sauce mixture and stir well. Bring to a simmer, then add pineapple chunks. Slowly stream in the slurry as you stir and continue simmering, until the sauce thickens to your desired glossiness – about 2 minutes. Taste and adjust sugar or vinegar for that perfect twang.

Add the crispy shrimp into the sauce off heat, tossing gently with a spatula to coat each shrimp glisteningly without making them soggy for too long. Serve immediately with rice while the crunch is at its peak.