咕噜虾球，是一道酸甜开胃的经典硬菜。虾仁裹上脆浆，炸到外酥里嫩，再裹上酸甜浓郁的糖醋汁，配上清甜的菠萝和彩椒，颜色鲜艳，一口一个，超级满足。
Sweet and Sour Shrimp is a classic dish with the perfect balance of tangy and sweet. The shrimp is coated in a crispy batter, fried until golden, then tossed in a rich, sweet and sour sauce with sweet pineapple and bell peppers. It’s colorful, flavorful, and absolutely irresistible.
🌴食材 | Ingredients：
大虾仁，300g（去壳去虾线）。/ Large shrimp, 300g (peeled and deveined).
菠萝，半个（切块，用盐水泡10分钟）。/ Pineapple, 1/2 (cut into chunks, soaked in salted water for 10 minutes).
青椒，1个（切块）。/ Green bell pepper, 1 (cut into chunks).
红椒，1个（切块）。/ Red bell pepper, 1 (cut into chunks).
洋葱，半个（切块）。/ Onion, 1/2 (cut into chunks).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
面粉，1勺（约10g，裹糊用）。/ All-purpose flour, 1 tbsp (about 10g, for coating).
🌴配料 | Aromatics：
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
🌴调味 | Seasonings：
番茄酱，3勺（约45g，灵魂）。/ Ketchup, 3 tbsp (about 45g, the soul).
白醋，2勺（约20ml）。/ White vinegar, 2 tbsp (about 20ml).
白糖，2勺（约30g，酸甜关键）。/ Sugar, 2 tbsp (about 30g, key for the sweet and sour taste).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌虾用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制虾仁 | Marinate the Shrimp
虾仁加1勺料酒、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 千万别跳过腌制，否则虾仁里面没味道。
Marinate the shrimp with cooking wine, salt, and white pepper for 15 minutes. ⚠️ Never skip marinating, or the shrimp will be bland inside.
2，裹糊 | Coat the Shrimp
取一个大碗，放入3勺淀粉、1勺面粉、1个打散的鸡蛋，加少许水，搅拌成浓稠的面糊。把腌好的虾仁放入面糊中，均匀裹上一层。⚠️ 面糊别太稀，能挂在虾仁上就行。我试过面糊太稀，结果炸出来不酥，软塌塌的。
In a bowl, mix the cornstarch, flour, and beaten egg with a little water to make a thick batter. Coat the shrimp evenly. ⚠️ The batter should be thick enough to stick. I’ve tried a thin batter, and the shrimp didn’t turn out crispy.
3，炸制 | Fry the Shrimp
锅里倒油，油温六成热时，放入裹好糊的虾仁，中火炸2~3分钟，炸到表面金黄酥脆，捞出控油。⚠️ 虾仁很容易熟，别炸太久，不然肉会变老。
Heat oil to 160°C (about 60% hot). Fry the coated shrimp over medium heat for 2-3 minutes until golden and crispy. Drain. ⚠️ Shrimp cook quickly; don’t overcook them, or they will become tough.
4，调糖醋汁 | Make the Sauce
取一个小碗，放入3勺番茄酱、2勺白醋、2勺白糖、1勺生抽和少许盐，搅拌均匀。⚠️ 番茄酱是这道菜的灵魂，颜色红亮全靠它。
In a small bowl, mix the ketchup, vinegar, sugar, light soy sauce, and a pinch of salt. ⚠️ The ketchup is the soul of this dish, giving it that bright red color.
5，裹汁出锅 | Coat and Serve
锅里留底油，放入蒜末爆香。加入青椒、红椒和洋葱，大火翻炒1分钟。倒入调好的糖醋汁，中火炒到冒泡、汤汁浓稠。倒入炸好的虾仁和菠萝块，快速翻炒均匀，让每块虾仁都裹上糖醋汁。关火，出锅。⚠️ 合炒要快，保持虾仁和菠萝的脆爽。我试过炒太久，结果虾仁全软了。
Add a little oil to the pan, sauté the garlic until fragrant. Add the green pepper, red pepper, and onion, and stir-fry over high heat for 1 minute. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried shrimp and pineapple, and stir-fry quickly to coat everything evenly. Turn off the heat and serve. ⚠️ Be quick to keep the shrimp and pineapple crisp. I’ve tried cooking too long, and the shrimp turned soggy.
宝宝们，咕噜虾球的精髓在于“外酥里嫩，酸甜果香”。虾仁腌制去腥，裹上蛋液和淀粉，炸出来更酥脆。虾仁很容易熟，炸2分钟就够了。菠萝最后放，保持果香和口感。糖醋汁的醋糖比例大约是1:1，酸甜平衡。
Tips: The key to Sweet and Sour Shrimp is “crispy outside, tender inside, with a fruity sweet and sour flavor.” Marinate the shrimp, coat it with egg and cornstarch for extra crispiness. Shrimp cook quickly, so 2 minutes is enough. Add the pineapple at the end to keep its freshness. The ratio of vinegar to sugar is about 1:1.
这道【咕噜虾球 | Sweet and Sour Shrimp】是酸甜开胃的经典硬菜。如果你喜欢这种酸甜酥脆的口感，还可以试试我之前写的【糖醋鱼片 | Sweet and Sour Fish Fillets】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this crispy and tangy flavor, you should also try my Sweet and Sour Fish Fillets. For more classic main dishes, check out my Main Dishes category.
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