Shrimp in Tomato Sauce
Tender shrimp coated in a tangy and sweet tomato sauce, vibrant red and appetizing, an easy Chinese banquet dish.
Ingredients
12 items- Large shrimp 12 (about 300g)
- Ketchup 3 tbsp
- White vinegar 1 tbsp
- Sugar 2 tsp
- Salt 1/2 tsp
- Egg white 1/2
- Cornstarch 1 tbsp
- Water starch 2 tbsp
- Ginger 3 slices
- Garlic 2 cloves
- Cooking oil 3 tbsp
- Scallion (optional) 1 stalk
Nutrition
Steps （8 steps）
Peel shrimp leaving tails, butterfly along the back, remove vein, rinse and drain well.
In a bowl, mix shrimp with 1/4 tsp salt, 1 tbsp cooking wine, half egg white, and 1 tbsp cornstarch. Marinate for 10 minutes.
In a small bowl, combine 3 tbsp ketchup, 1 tbsp white vinegar, 2 tsp sugar, 1/4 tsp salt, and 2 tbsp water starch. Stir well to make the sauce.
Heat pan over medium heat, add 2 tbsp oil until 50% hot. Fry shrimp until both sides turn red and curled, about 1 minute. Remove and set aside.
Leave some oil in pan, saute minced ginger and garlic over low heat until fragrant, about 30 seconds.
Pour in the sauce, turn to medium heat and cook until thickened and bubbling, about 1 minute.
Return shrimp to pan, quickly stir-fry over high heat to coat with sauce, about 20 seconds, then turn off heat.
Transfer to a plate, drizzle remaining sauce, garnish with chopped scallion or white sesame seeds if desired.
Tips
Marinating shrimp with egg white and cornstarch ensures tenderness; cook the sauce on medium heat to prevent burning; do not overcook shrimp to keep them crisp; final high-heat stir-fry locks in flavor.
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