Sweet and Sour Shrimp-Stuffed Spiral Sausages
Spiral-cut sausages filled with minced shrimp are pan-fried and glazed with ketchup, vinegar, sugar and pineapple for a glossy sweet-and-sour finish.
A note on this recipe
Sausages are spiral-cut on skewers, packed with minced shrimp, then pan-fried until the shrimp turns opaque. They are simmered in ketchup, vinegar, sugar and chopped pineapple until the sauce thickens and clings to every spiral, giving a sweet-and-sour, glossy coating around a tender shrimp filling. The sauce follows a 5-4-3-2-1 ratio, measured with the same spoon.
Why you should try it
- Each skewer combines sausage and shrimp, two different textures.
- The sauce follows an easy-to-remember 5-4-3-2-1 ratio: ketchup, vinegar, sugar, water and pineapple.
- Fry and glaze in the same pan.
- The spiral gaps hold the sauce around the shrimp.
Before you start
A quick read of the key points before you cook.
Cutting too deep or turning unevenly separates the spirals. Keep the knife at a slight angle, stop at the skewer and turn steadily.
Wet or coarsely minced shrimp will not stick. Pat it dry, mince until it holds together and press it firmly into the gaps.
High heat browns the sausage before the shrimp cooks. Keep the heat medium-low, turn evenly and add the sauce only once the shrimp is fully opaque.
The sugar in the sauce burns easily over high heat. Lower the heat as soon as it simmers and keep turning the skewers until it thickens.
Scale all five sauce ingredients by the same 5-4-3-2-1 ratio so the sweet-and-sour balance stays the same.
Instructions
Prepare and mince the shrimp
6 minRemove the heads, shells and tails, devein the shrimp and rinse the meat.
Pat thoroughly dry with paper towels.
Mince very finely until the shrimp sticks together in a mass.
Put it in a bowl and chill while you prepare the sausages.
Spiral-cut the sausages
4 minPush a bamboo skewer lengthwise through the center of each fully cooked sausage.
Hold the knife at a slight angle and turn the sausage as you cut one continuous spiral, stopping when the blade touches the skewer.
Gently pull the ends to open the spiral into even gaps for the shrimp.
Fill the spiral gaps with shrimp
4 minDivide the minced shrimp among the gaps between the sausage spirals.
Press the shrimp firmly into the gaps so red sausage bands alternate with the filling.
Smooth each skewer evenly and set it on a clean plate.
Mix the sweet-and-sour ketchup sauce
3 minUsing one spoon for every measure, put 5 spoonfuls ketchup, 4 spoonfuls white vinegar, 3 spoonfuls sugar and 2 spoonfuls water in a bowl.
Stir until the sugar dissolves.
Finely chop 1 slice of pineapple, add it to the sauce and stir.
Pan-fry the shrimp-stuffed sausages
6 minHeat a thin layer of oil in a nonstick pan over medium-low heat.
Lay the skewers in a single layer and turn them gently so every side touches the pan.
Cook until the shrimp turns from translucent to opaque pinkish white and lightly golden, and the sausages are hot through.
If unsure, pull one gap open: the shrimp inside should no longer look translucent.
Glaze with the sauce and serve
5 minPour the sauce into the pan and bring it to a gentle simmer.
Lower the heat, turn the skewers to coat them and simmer until the sauce thickens and clings to each skewer.
Transfer to a plate and sprinkle with a little white sesame if you like.
Remove the skewers before eating and serve hot.
Storage
Refrigerate Keep leftovers in a covered container in the refrigerator and reheat before serving.
Ingredients
0/9Servings 2 servings
Sausages and shrimp filling
Sweet-and-sour sauce
Optional finish
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