Sweet and Sour Shrimp

Instructions

1. Prepare the shrimp
   Pat the shrimp dry with paper towels. In a bowl, whisk together the cornstarch, salt, and white pepper. Dip each shrimp in the beaten egg, then coat in the cornstarch mixture, shaking off any excess. Place on a plate and let rest for 5 minutes.
2. Fry the shrimp
   Heat the vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully add the shrimp in batches and fry until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
3. Make the sweet and sour sauce
   In a saucepan, combine vinegar, sugar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 3-4 minutes.
4. Cook the vegetables
   Pour out all but 2 tablespoons of oil from the wok. Over high heat, stir-fry the bell peppers for 1 minute until they begin to soften but remain crisp. Add the pineapple chunks and stir-fry for another 30 seconds.
5. Combine and thicken
   Pour the sweet and sour sauce into the wok with the vegetables. Bring to a boil, then add the cornstarch slurry, stirring constantly until the sauce thickens, about 1 minute.
6. Add the shrimp
   Return the fried shrimp to the wok and toss quickly to coat with the sauce. Be careful not to stir too much as this can make the crispy coating soggy. Cook just until the shrimp are heated through, about 30 seconds.
7. Serve
   Transfer the sweet and sour shrimp to a serving plate, garnish with sliced scallions, and serve immediately with steamed rice.